A flavorful and crispy roast chicken inspired by Hong Kong cuisine.
Combine the salt, five-spice powder, pepper, oyster sauce, and soy sauce in a mixing bowl to create the marinade.
Mix the marinade thoroughly to ensure an even distribution of flavors.
Rub the marinade all over the chicken, including the cavity, ensuring it is evenly coated.
For better flavor absorption, gently massage the marinade into the chicken.
Cover the chicken and refrigerate overnight to let the flavors infuse.
Place the chicken in a covered container to prevent the marinade from drying out.
Remove the chicken from the refrigerator and let it sit at room temperature for 1 hour before cooking.
This step ensures even cooking throughout the chicken.
Preheat the oven to 400°F (200°C). Place the chicken in a roasting pan and roast for 30 minutes.
Baste the chicken with the marinade halfway through roasting for extra flavor.
Turn the chicken over and roast for an additional 30 minutes until the skin is golden and crispy.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Let the chicken rest for 10 minutes before carving. Serve with steamed rice and enjoy.
Resting the chicken allows the juices to redistribute, making it more tender.
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