Five-spice Roast Chicken

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 50

Appears in
Eat Caribbean

By Virginia Burke

Published 2005

  • About

The longer the chicken is marinated, the more intense the flavour will be. This recipe is also delicious if you ‘spatchcock’ the chicken to be cooked on the barbecue. For a Sunday roast, I recommend surrounding the whole chicken with roasted potatoes and extra garlic in the roasting pan.


  • 1.6 kg/3 lb 5 oz chicken
  • juice of 1


  1. Wash the chicken and pat dry with kitchen paper. Rub the lime juice over the chicken and set aside for 10 minutes.
  2. Mix the soya sauce and honey together in a small bowl. Crush half the cinnamon sticks and star anise, all of the cardamom pods, cloves and allspice berries and two of the garlic cloves together with a mortar and pestle. Rub into the chicken. Cover