Cantonese Roast Chicken

barbara lentz


Marinating the chicken for 48 hours gives the chicken such a great flavor and moisture. If the chicken skin starts getting to brown tent with foil while baking.


☆☆☆☆☆ 0 votes

24 Hr 55 Min
2 Hr


  • 1
    whole chicken

  • 8 clove
    garlic minced
  • 1
    thumb size piece ginger peeled and grated
  • 1 c
    soy sauce
  • 1/2 c
    oyster sauce
  • 3 Tbsp
    sake or shaoxing wine
  • 4 Tbsp

How to Make Cantonese Roast Chicken


  1. Mix all the ingredients together for the marinade. Place the chicken in a large baggie. Pour the marinade over the chicken and seal the bag.
  2. Let the chicken marinate for 48 hours. Remove the chicken from the marinade discarding the marinade.
  3. Let the chicken sit at room temperature for 2 hours. Preheat the oven at 375 degrees. Place the chicken in a roaster. Cover the wing tips and drumstrick ends with foil
  4. Roast for 1 hour 30 minutes or until internal thermometer reaches 165 degrees. Remove the chicken to cutting board and cover with foil. Let sit 20 minutes. Carve and serve with extra soy sauce or plum sauce

Printable Recipe Card

About Cantonese Roast Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian

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