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Chinese Pot-Roast Chicken


Why not try my Saturday night “Fakeaway” this weekend. This tasty treat can be cooked in one pan (yay!) and is most certainly a healthier choice than your average takeaway.

I added green beans in the last stages of cooking, but sugar snaps or fine asparagus would also work well.




1 medium Chicken

200g green beans

Optional chilli to serve




1 tablespoon Chinese five spice

2 teaspoons ginger - grated

1 clove garlic - crushed

2 tablespoons maple syrup or 1 tablespoon honey

2 tablespoons soy sauce

1 star anise




Preheat the oven to 200 degrees.

Place the chicken in a large casserole pot.

Mix the marinade together and pour over the chicken. Season and cover with a lid, roast for 1 hour 10 minutes. Remove the lid and cook for another 15 minutes. Throw in the green beans, lid on and back in the oven for 5 minutes. Leave to rest for 15 minutes. Serve with jasmine rice.


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