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Lightly dust the inside of the chicken with 1/2 tsp of five spice powder
In a large bowl or ziploc bag, combine the marinade and coat the chicken in it. Marinate for a minimum of 4 hours. (Preferably overnight)
Remove the chicken from the fridge 30 minutes prior to cooking it and stuff the chicken with the ginger that it was in the marinade.
Set up a tray with a rack and set the chicken on it. (If you don't have a rack, you can crunch up foil balls and set the chicken on it, you need airflow to roast the chicken optimally)
If you are using an external digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone. (Not between the drums and the thigh, but the thigh itself)
With the leftover marinade, cook it in a small pot over the stop top for 5-10 minutes on low heat.
Add in 2 tablespoons of maple syrup or honey at the end to sweeten and thicken it. Set this aside for basting at the end.
Pre-heat the oven to 350F (177C)
Once the oven has reached 350F, place the chicken in the oven.
After 20 minutes, you should see oil drippings. Baste the chicken with the oil every 20 minutes for an hour. (If you don't get any oil drippings, you can use 1-2 tablespoon of oil and brush it on instead.)
Once the chicken has cooked in the oven for an hour, start basting it with the basting sauce every 10-15 minutes or until the marinade is used up. (approximately 30 minutes)
Remove chicken when the temperature hits 165F(74C), which is about 1 hour and 30 minutes of cooking. This may vary depending on the size of the chicken and the stove settings.
Let the chicken rest for 10-15 minutes before cutting it.