Festive golden five-spice chicken

Chinese five-spice gives this chicken a wonderfully
warm, aromatic flavour that adults and
children will love

  • Prep:15 mins
    Cook:1 hrs 10 mins
    Plus marinating
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 394
  • fat 26g
  • saturates 7g
  • carbs 9g
  • sugars 7g
  • fibre 1g
  • protein 29g
  • salt 2.22g


  • 8 chicken thighs and 8 drumsticks, skin on
  • 3 spring onions, shredded, to finish
  • 4 tbsp groundnut oil
  • 6 garlic cloves, finely chopped
  • finger-length piece fresh root ginger, grated
  • 4 tbsp Shaohsing rice wine or dry sherry
  • 4 tbsp light soy sauce
  • 4 tbsp clear honey
  • 4 tsp five spice powder


  1. Whisk together the marinade ingredients, put the chicken into a dish, then pour over the marinade, mixing to coat. Cover, then chill for at least 20 mins, or up to a day if you have time.

  2. Heat oven to 180C/fan 160C/gas 4, and lift the chicken out of the marinade into a roasting tin. Roast for 40 mins, pour over the remaining marinade, then cook for a further 30 mins until golden and sticky. Sprinkle with the spring onion, then serve.

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