Spicy roast chicken with vegetables

By admin
09 February 2014

An Asian-style basting sauce adds zing to this chicken dinner.

An Asian-style basting sauce adds zing to this chicken dinner.   Serves 4-6

Preparation: 15 min

Cooking: 30 min

45 ml (3 T) oil

salt and pepper

5 ml (1 t) Chinese five spice mix

1,5 kg chicken pieces, at room temperature to ensure even cooking

5 garlic cloves

7 cm ginger, chopped


60 ml (¼ c) soy sauce

30 ml (2 T) chilli sauce

30 ml (2 T) honey

pinch of chilli flakes


250 g baby carrots

100 g green beans

100 g cauliflower

100 g broccoli

50 g butter

2 cm ginger, finely chopped

1 beetroot, boiled and sliced

1        Preheat the oven to 220 °C. Mix 30 ml (2 T) of the oil with salt, pepper and the five spice mix. Rub the mixture over chicken.

2        Heat the remaining 15 ml (1 T) oil in a roasting pan over medium heat and brown the chicken on all sides. Sprinkle the garlic and ginger over the chicken and transfer to the oven for 15 minutes.

3        Basting sauce: Mix all the ingredients.

4        Reduce the oven temperature to 170 °C. Baste the chicken pieces with the sauce and roast for 10 minutes, basting twice during cooking.

5        Vegetables: Bring a pot of salted water to the boil and cook the carrots, beans, cauliflower and broccoli. Drain.

6        Melt the butter in a pan with the ginger and drizzle over the vegetables. Add the sliced beetroot and serve with chicken.

- Hope Malau

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