Spicy Roast Chicken

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 4
• 4 1/2 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 1/2 tablespoons ketchup
• 1 1/2 tablespoons packed light brown sugar
• 2 tablespoons minced garlic
• 1 1/2 tablespoons minced peeled fresh ginger
• 5 small shallots, minced
• 1 1/2 teaspoons hot chili paste
• 4 1/2-5 lbs chicken
• steamed rice (to accompany)

Recipe

• 1 for marinade: in a large bowl, stir together marinade ingredients.
• 2 rinse chicken inside and out and pat dry completely.
• 3 remove excess fat from chicken and prick skin all over with a fork so that marinade can penetrate.
• 4 add chicken to marinade and rub inside and out to coat.
• 5 marinate chicken, covered and chilled, at least 4 hours and up to 1 day (closer to a day is better for flavour).
• 6 preheat oven to 425f and line your roasting pan with aluminum foil.
• 7 arrange chicken, breast side down, and pour marinade over it.
• 8 roast chicken in middle of oven 30 minutes.
• 9 turn chicken breast side up and baste with pan juices.
• 10 roast chicken, basting occasionally, 40 minutes or more, until cooked through and skin is golden-brown. (if you find chicken is getting too dark, tent loosely with aluminum foil).
• 11 let chicken stand, loosely covered, 10 minutes before carving.
• 12 skim fat off juices and serve with chicken and steamed rice.