Vietnamese Roast Chicken (Ga Nuong)

Method:

Ingredients

1whole chicken (butterflied)

½ tspfive spice powder

½ tspground pepper

1 tbspgarlic powder

1 tbsplemongrass (minced)

7 cloves ofgarlic (minced)

1 tbsphoney

¾ cupTaikoo Granulated Sugar

1. Rinse the chicken and pat dry with paper towels.

2. Make the marinade by mixing the rest of the ingredients in a bowl. Make sure there are no lumps and all the ingredients are well combined.

3. Generously coat the chicken with the marinade on all sides. Allow the chicken to marinate for at least 30 minutes.

1. Place the chicken on a roasting pan, skin side down, and place in an oven preheated to 200°C.

2. Roast the chicken skin-side down for 15 minutes, then turn it skin side up and cook for another 20-30 minutes or until the juices run clear.

3. Cut the chicken into 8-10 pieces and serve with cooked white rice.