Directions:
- Rinse the chicken (including cavity) under cold water. Pat chicken dry with paper towel. Place the lemon inside cavity. Tie the chicken legs together with kitchen string. Place chicken in a glass or ceramic dish.
- Combine ginger, garlic, sugar, soy sauce, five spice and rice wine in a jug. Pour half this sauce mixture over the chicken.
- Turn the chicken to coat evenly. Cover chicken and refrigerate for 30 minutes, if time permits.
- Preheat the oven to 190C/170C fan-forced. Place the chicken, breast-side up, on a wire rack in a baking dish. Roast for 1 1/2 hours, basting with reserved marinade every 15 minutes, or until browned and juices run clear when thigh is pierced with a skewer. .
- Serve chicken.
- Note ~ Cover chicken loosely with foil if over-browning during cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 427.7 Kcal (1791 kJ) | ||
| Calories from fat | 225.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.02g | 38% | |
|---|---|---|---|
| Cholesterol | 150mg | 50% | |
| Sodium | 1008.83mg | 42% | |
| Potassium | 382.85mg | 8% | |
| Total Carbs | 14.9g | 5% | |
| Sugars | 9.52g | 38% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 31.98g | 64% | |
| Vitamin C | 12.3mg | 20% | |
| Iron | 3.8mg | 21% | |
| Calcium | 67.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 197.7 Kcal (828 kJ) | ||
| Calories from fat | 104.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.56g | 38% | |
|---|---|---|---|
| Cholesterol | 69.33mg | 50% | |
| Sodium | 466.31mg | 42% | |
| Potassium | 176.97mg | 8% | |
| Total Carbs | 6.89g | 5% | |
| Sugars | 4.4g | 38% | |
| Dietary Fiber | 0.98g | 9% | |
| Protein | 14.78g | 64% | |
| Vitamin C | 5.7mg | 20% | |
| Iron | 1.8mg | 21% | |
| Calcium | 31.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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