Name: Five spice chicken with Asian greens
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 4
Ingredients: 2 small, whole chickens; 1 bunch spring onions, stems halved crosswise, bulbs halved lengthwise; 3 clove garlic; 3 teaspoon chinese five spice powder; 1 teaspoon salt; 2 tablespoon peanut oil; 2 tablespoon soy sauce; 1 bunch broccolini; 1 bunch baby bok choy, halved lengthwise; 2 teaspoon sesame oil; 1 cup bean sprouts, rinsed; 1 fresh long red chilli, finely chopped

Five spice chicken with Asian greens

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Serves 4

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

2 small, whole chickens

1 bunch spring onions, stems halved crosswise, bulbs halved lengthwise

3 clove garlic

3 teaspoon chinese five spice powder

1 teaspoon salt

2 tablespoon peanut oil

2 tablespoon soy sauce

1 bunch broccolini

1 bunch baby bok choy, halved lengthwise

2 teaspoon sesame oil

1 cup bean sprouts, rinsed

1 fresh long red chilli, finely chopped

Method

1.Preheat oven to 230°C (210°C fan-forced).

2.Using kitchen string, tie chicken legs together. Place onion in roasting pan. Place chicken on onion. Using a pestle and mortar, gently grind garlic, spice and salt, until contents are crushed and combined. Add 1 tablespoon of oil and 1 tablespoon of soy sauce to spice mixture. Rub mixture evenly over chicken.

3.Roast chicken 25 minutes. Reduce oven temperature to 180°C (160°C fan-forced). Baste with pan juices. Roast further 35-40 minutes, or until chicken is crisp and cooked.

4.Transfer chickens to a plate. Add broccolini and bok choy to pan with remaining oils and soy sauce; toss to coat. Roast 3-4 minutes, or until vegetables are just tender. Add sprouts and chilli; toss to combine.

5.Using kitchen scissors, cut chicken into pieces. Place vegetables on plates; top with chicken. Drizzle with pan juices, to serve.

If preferred, use chicken thigh cutlets (skin on) or drumsticks; cooking time will vary.
Note

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