serves: 5 cooking time: about 1,5 hours
GF | DF | RSF | NF
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ingredients
1 whole chicken
spice rub:
1 tbsp chinese 5 spice
salt and pepper to season
2 tbsp extra virgin olive oil
glaze:
1 tbsp organic kome miso paste 1 tbsp tamari sauce
1 tbsp balsamic vinegar
1 tbsp finely grated fresh ginger
3 garlic cloves, crushed
1 tbsp honey
juice of 1 lime
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method
1. preheat oven to 180degrees fan forced.
2. remove the neck from inside the chicken if still there, pat the chicken dry with a paper towel, including the cavity.
3. mix the spice rub ingredients together in a bowl then using your hands, rub all over the chicken - top and bottom.
4. place chicken on a roasting tray and roast for 3/4 roasting time (roasting time = 20mins per 500g)
5. in the meantime, place all the glaze ingredient together in a jar and shake up until well combined.
6. after the chicken has cooked for 3/4 roasting time, remove from the oven and use a basting brush to glaze the top side of the chicken with half the glaze.
7. return the glazed chicken to the oven for the remaining roasting time before removing and allowing to rest for five minutes.
8. baste with with the remainder of the glaze and rest for another 10 mins before serving with your favourite veggies.
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recipe by @pennybenjamin_