Ingredients
Scale
- 1 standard free range (organic if possible) chicken
- 1/2 cup (125 ml) char siu sauce
- 300 grams japanese pumpkin, diced
- 2 small sweet potato, cut into wedges
- 2 carrots, cut into batons
- 1 onion, cut into wedges
- 1 tablespoon chinese five spice powder
- 1 tablespoon olive oil
- 1 head broccoli, cut into florets
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- to serve: cooked brown rice and spring onions, cut into thin rounds
Instructions
- Preheat oven to 180 degrees celsius (350 F) and line an oven tray with baking paper. Place chicken onto prepared tray and rub the char siu sauce over the entire body of the chicken. Place the pumpkin, sweet potato, carrot and onion onto the tray surrounding the chicken. Sprinkle the chinese five spice powder over the vegetables, drizzle with a little olive oil and toss to coat. Pop into oven and cook for 50 minutes or until the chicken is cooked (and the juices run clear – a good spot to check is by placing a knife into hip joint of the chook). Allow to rest for 10 minutes.
- Meanwhile, bring a large pot of water to the boil, add broccoli and cook for 2-3 minutes. Drain and return to the pot. Add the sesame oil and sesame seeds and toss to combine. Place into a serving bowl.
- Top the chicken and rice with a small handful of spring onions. Place the perfectly roasted chicken and vegetables straight onto a wooden board in the middle of the dining room table along with the beautiful brown rice and sesame scented broccoli. Enjoy x
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: family dinner