Most often recipes for roast chicken require many hours as the marinade need to set and tenderise the meat longer to have that special flavour and taste. Well this recipe from bigbowl.com need no time wasting. Cooking is about relaxing too.

Yes this one s straightforward, amazingly turns out tasteful, meat moist and tender. My family gave the thumbs up.

Ingredients (serves 4)

• I whole fresh chicken, discard head and feet
• 1 tsp dark soy sauce
• 1/2 tsp sesame oil
• 2 tbsp seasonal salt
• 3 slices fresh ginger
• 2 scallions

Seasonal Salt Rub for Chicken

• 1 Cup Koshner salt ( I used rock salt )
• 1-3″ piece of Cassia bark( I used cinnamon stick)
• 2 pcs whole Star Anise
• 1 tbsp Sichuan peppercorn

Place all the above in a wok over high heat until salt is browned and fragrant. Allow the mixture to cool before using.

Method

1. Rinse and dry the chicken. Rub the chicken with dark soy sauce and sesame oil. Season the chicken with seasonal salt, inside the cavity as well. Place scallions and ginger slices in the cavity. Allow the chicken to rest( I rest it for 40 mins ) before cooking. Place the chicken in a roasting pan breast side down, into a 200’C. After 12 mins turn the chicken over and lower the temp. to 180’C and continue to roast for 45 mins. Roast until golden brown and juices run clear when inserted with a skewer into the thickest part of the leg. The chicken is done. Remove from oven and let it rest for 10 mins before carving. Voila!

• In a spice grinder(optional), grind 2 tbsp seasonal salt with 2 tbsp of sugar. The mixture is used as a condiment served with the chicken.