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A whole chicken rubbed with fragrant Chinese five-spice and roasted until golden and juicy, served with a savoury braise of pickled mustard greens (ham choy), garlic, edamame and pak choi. Roasted green beans and broccoli cook on the same tray. It’s a simple, Chinese-inspired roast that’s high in protein from the chicken and edamame and packed with vegetables.
Roast chicken
Braised ham choy
To serve
1.
Soak the ham choy in cold water for 30 minutes, changing the water once. Rinse well, squeeze dry and chop into bite-sized pieces.
2.
Heat the oven to 200c (180c fan).
3.
Pat the chicken dry. Gently loosen the skin over the breasts and legs with your fingers, then rub half the five-spice onto the meat under the skin. Rub the oil and remaining five-spice over the outside.
4.
Put the chicken in the roasting tin and roast for 1 hour 25 minutes (20 minutes per 450g plus 20 minutes).
5.
Add the green beans and broccoli around the chicken for the last 20 minutes. The chicken is ready when the juices run clear and there’s no pink meat near the bone. If you have a thermometer, it should read 75c in the thickest part of the thigh.
6.
Rest the chicken, covered loosely with foil, for 15 minutes.
7.
Meanwhile, heat the olive oil in the frying pan over a medium heat. Cook the onion and garlic until soft (2–3 minutes).
8.
Add the ham choy, edamame and 200ml water. Cover and simmer for 8 minutes. Add the pak choi, cover and cook until just tender (3 minutes).
9.
Heat the rice pouch following the pack instructions. If using dried rice, start it 30 minutes before the chicken is ready and cook following the pack instructions.
10.
Remove the skin from the chicken and carve. Serve with the roasted vegetables, braised ham choy and rice.
11.
12.
Storage information
Leave to cool within 1 hour, then cover and refrigerate the chicken and the braise separately for up to 3 days. Eat the chicken cold or reheat until piping hot. Freeze the cooked chicken (without skin) for up to 3 months; defrost overnight in the fridge. Use the carcass to make stock.
Tip
Crispy skin for others: The skin can be left on for anyone not following the plan. Pat the chicken very dry and roast uncovered.
Cost-saving tips
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