Cantonese Spring Chicken

🔥 Prep

• Remove giblets from the 1 whole chicken, pat dry with paper towels.
• In a bowl, combine 3 tbsp soy sauce, 1 tbsp freshly grated ginger, 1 tbsp honey, 1 tsp five spice powder, and 1 tsp salt to make the marinade.
• Rub the marinade all over the chicken, inside and out, ensuring even coating.
• Let the chicken marinate at room temperature for 15 minutes or refrigerate for up to 2 hours (optional).

🔥 Cook

• 1. Preheat the oven to 200°C (400°F) and position a rack in the middle.
• 2. Place the marinated chicken breast-side up on a roasting pan fitted with a rack.
• 3. Roast the chicken uncovered for 20 minutes to start browning the skin.
• 4. Reduce oven temperature to 180°C (350°F) and continue roasting, basting the chicken with its own juices every 15 minutes.
• 5. After 45 minutes of roasting at the lower temperature, check the internal temperature; it should reach 75°C (165°F) in the thickest part of the thigh.
• 6. If needed, increase heat to 220°C (425°F) for the final 10 minutes to crisp the skin.
• 7. Remove the chicken from the oven, transfer to a cutting board, and tent loosely with foil; let rest for 10 minutes before carving.

🔥 Serve

• Slice the chicken and arrange on a warm platter, drizzling with any collected pan juices.
• Serve alongside steamed jasmine rice or fragrant coconut rice.
• Add a side of sautéed bok choy or Chinese broccoli with garlic.
• Garnish with thinly sliced scallions and a sprinkle of toasted sesame seeds for extra flavor.