• 1 whole chicken
• 1/2 teaspoon ChanChan Spice bag Seasoning (for dusting the cavity)

Marinade

• 100ml light soy sauce
• 2 tablespoons dark soy sauce (for the dark brown colour)
•  tablespoon sugar
• 5-6 slices ginger
• 1 teaspoon five-spice powder

Basting & Glazing

• Leftover marinade (cooked)
• 2 tbsp Irish honey

Lightly dust the inside of the chicken with ½ tsp of five spice powder.

In a large bowl or large ziplock bag, combine the marinade and coat the chicken in it. Let it marinate for a minimum of 4 hours (preferably overnight), as this will get the flavour of the spices into the meat of the chicken. 

Remove the chicken from the fridge 30 minutes prior to cooking it and stuff the chicken with the ginger same way it was for the marinade.

Set up a tray with a rack and set the chicken on it. If you are using an external digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone.

Making the Basting Sauce

With the leftover marinade, bring to the boil and lower low heat. Add in 2 tbsp of honey, Set this aside for basting at the end.

Roasting the Chicken

Pre-heat the oven to (177C). Once the oven has reached to temperature, place the chicken in the oven. After 20 minutes, you should see oil drippings. Baste the chicken with the oil every 20 minutes for an hour. Once the chicken has cooked in the oven for an hour, start basting it with the basting sauce every 10-15 minutes or until the marinade is used up, (approximately 30 minutes).

Remove the chicken when the temperature hits on your probe(74C), which is about 1 hour and 30 minutes of cooking. This may vary depending on the size of the chicken and the cooker settings. Let the chicken rest for 10-15 minutes covered with foil, before chopping it.