peking roast chicken




Prep Time


Cook Time

This is a great celebration meal to share. For best flavour it needs to be marinated overnight, so start making it the day before you plan to eat it. Serve with Chilli Potatoes (see recipe page 60).



For the peking roast chicken

  • 1 whole chicken
  • 1⁄2 teaspoon five spice powder
  • 2 tablespoons maple syrup


  • 1⁄4 cup light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon sugar
  • 1 teaspoon five spice powder
  • 5–6 slices fresh ginger


For the peking roast chicken

  • Lightly dust the inside of the chicken with five spice powder.
  • To make the Five Spice Marinade, mix all the ingredients in a large snap-lock bag.
  • Add the chicken and coat well with the marinade. Refrigerate overnight.
  • Remove the chicken from the refrigerator 30 minutes prior to cooking and transfer it to a large plate.
  • Remove the ginger from the marinade and add it to the cavity of the chicken.
  • Transfer the marinade to a small saucepan. Simmer over a medium heat for 5–10 minutes. Add the maple syrup and set aside for basting the chicken.
  • Preheat the oven to 180°C (160°C fan bake).
  • Place a cooking rack over a roasting dish and place the chicken on the rack.
  • Roast for about 1 hour 40 minutes or until the chicken reaches an internal temperature of 74°C, basting with the maple marinade after 20 minutes then every 15 minutes after that.
  • Remove from the oven, cover with foil and leave to rest for 15 minutes before carving.