John and Lisa's Weekend Kitchen

Chinese pot roast chook

Try a roast with a difference with John's fuss-free Chinese chicken. Pot-roasting your chicken ensures that it's super succulent.

Serves 4


1 whole chicken

2 bunches of spring onions, roughly chopped 

3 star anise

1 desert spoon of 5 spice

1 desert spoon of salt

1 desert spoon of sugar

1 cinnamon stick 

100g hunk of ginger, roughly sliced

100ml soy sauce

100ml maple syrup

Pak Choi, shredded

Sugar Snap Peas


  • Preheat the oven to 180c.

  • Combine one bunch of chopped spring onions, salt, sugar, ginger and spices in a bowl and put inside the chicken cavity. Use a wooden toothpick to seal the chicken back up. Shake well and place in an oven dish, breast side up.

  • Add a couple of glugs of maple syrup and a couple of glugs of soy sauce to a saucepan and bring to the boil.

  • Pour the mixture over the chicken and let it sit for a couple of minutes.

  • Put the lid onto your dish and bake for 30 minutes. Turn over to breast side down and bake for another 30 minutes. Turn again and cook for a final 15 minutes.

  • After a total of 1 hour 15 minutes, transfer the chicken to a board and carve.

  • Blanch the rest of the green veg until soft, drizzle with a little soy sauce and sesame oil and serve alongside the chicken.

  • Garnish with sesame seeds and chopped spring onions, with some of the extra sauce spooned over the top. 

John and Lisa's Weekend Kitchen