Skip to main content
Coles

Made with a delicious homemade marinade, this Peking roast chicken recipe is sure to be a hit at the dinner table.

  • Serves4
  • Cook time1 hour 35 minutes
  • Prep time10 minutes
Roasted peking chicken

Ingredients

  • 4 Coles RSPCA Approved Chicken Marylands or bone-in chicken pieces
  • 1 tsp Chinese five spice
  • 1 tsp gourmet stock powder
  • Spring onion curls, to serve
  • Steamed Asian greens, to serve

Marinade

  • 1/3 cup (80ml) light soy sauce
  • 1 tbs caster sugar
  • 5cm-piece ginger, thinly sliced or 2 tsp ground ginger
  • 1 tsp Chinese five spice
  • 2 tbs honey

Nutritional information

Per serve: Energy: 2554kJ/611 Cals (29%), Protein: 46g (92%), Fat: 41g (59%), Sat Fat: 13g (54%), Carb: 15g (5%), Sugar: 14g (16%), Dietary Fibre: 1g (3%), Sodium: 1660mg (83%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Place chicken on a clean work surface. Sprinkle all over with five spice and stock powder. Season. Place in a shallow dish. Cover and place in fridge overnight to develop the flavours.

  2. Step 2

    Meanwhile, to make the marinade, combine the soy sauce, sugar, ginger, five spice and honey in a small saucepan over high heat and bring to the boil. Reduce heat to medium-low and simmer, stirring, for 3-5 mins or until the marinade thickens slightly.

  3. Step 3

    Remove chicken from fridge and set aside at room temperature for 30 mins. Preheat oven to 180°C. Line a baking tray with baking paper. Place chicken on the lined tray. Brush with half the marinade. Roast, brushing with some of the remaining marinade every 15 mins, for 1 1/2 hours or until cooked through.

  4. Step 4

    Place the chicken on a serving platter. Top with spring onion curls. Serve with steamed Asian greens.

Recipe tip

COOK. STORE. SAVE.
Cook it right:
For the perfect colour and flavour, use light soy sauce here instead of regular soy sauce, which has a deeper colour and flavour.

Peking roast chicken

Peking roast chicken
  • Serves4
  • Cook time1 hour 35 minutes
  • Prep time10 minutes
Ingredients
  • 4 Coles RSPCA Approved Chicken Marylands or bone-in chicken pieces
  • 1 tsp Chinese five spice
  • 1 tsp gourmet stock powder
  • Spring onion curls, to serve
  • Steamed Asian greens, to serve

Marinade

  • 1/3 cup (80ml) light soy sauce
  • 1 tbs caster sugar
  • 5cm-piece ginger, thinly sliced or 2 tsp ground ginger
  • 1 tsp Chinese five spice
  • 2 tbs honey
    Description

    Made with a delicious homemade marinade, this Peking roast chicken recipe is sure to be a hit at the dinner table.

    Method
    1. Step 1

      Place chicken on a clean work surface. Sprinkle all over with five spice and stock powder. Season. Place in a shallow dish. Cover and place in fridge overnight to develop the flavours.

    2. Step 2

      Meanwhile, to make the marinade, combine the soy sauce, sugar, ginger, five spice and honey in a small saucepan over high heat and bring to the boil. Reduce heat to medium-low and simmer, stirring, for 3-5 mins or until the marinade thickens slightly.

    3. Step 3

      Remove chicken from fridge and set aside at room temperature for 30 mins. Preheat oven to 180°C. Line a baking tray with baking paper. Place chicken on the lined tray. Brush with half the marinade. Roast, brushing with some of the remaining marinade every 15 mins, for 1 1/2 hours or until cooked through.

    4. Step 4

      Place the chicken on a serving platter. Top with spring onion curls. Serve with steamed Asian greens.