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Spatchcock the whole chicken by removing the backbone and flattening it. Place the spatchcocked chicken in a large glass dish or a sturdy resealable bag.

In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, honey, five-spice powder, and white pepper. Pour this marinade over the chicken.

Add the chopped scallions and sliced ginger to the dish with the chicken. Massage all the ingredients into the chicken, ensuring it is well-coated on all sides.

Cover the dish or seal the bag and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.

After marinating, remove the chicken from the fridge. Preheat your oven to 375°F. Place a wire rack over a baking sheet.

Pat the chicken thoroughly dry with paper towels. This step is crucial for crispy skin. Place the chicken, skin-side up, on the prepared wire rack.
Brush the garlic oil generously over the chicken skin. This will help achieve a beautiful golden-brown color.

Roast the chicken in the preheated oven at 375°F for 15 minutes.
After 15 minutes, lower the oven temperature to 350°F. Continue roasting for another 60-70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be deeply golden brown and crispy.

While the chicken is roasting, prepare the Scallion Ginger Sauce. Add the chopped scallions, sliced ginger, canola oil, salt, and granulated sugar to a blender.

Blend the ingredients until a smooth, vibrant green sauce is formed. You may need to scrape down the sides of the blender a few times.

Transfer the blended sauce to a small saucepan. Heat the sauce over medium heat until it just begins to sizzle, about 2-3 minutes. Stir constantly to prevent burning. Remove from heat immediately once it sizzles.

Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.

While the chicken rests, carefully pour any pan drippings from the baking sheet into a small bowl, skimming off excess fat if desired.

Carve the roasted chicken into desired pieces. Arrange the carved chicken on a serving platter. Pour the reserved pan drippings over the chicken.

Serve the Soy Sauce Roasted Chicken immediately with the Scallion Ginger Sauce on the side.


Spatchcock the whole chicken by removing the backbone and flattening it. Place the spatchcocked chicken in a large glass dish or a sturdy resealable bag.

In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, honey, five-spice powder, and white pepper. Pour this marinade over the chicken.

Add the chopped scallions and sliced ginger to the dish with the chicken. Massage all the ingredients into the chicken, ensuring it is well-coated on all sides.

Cover the dish or seal the bag and refrigerate for at least 12 hours, or preferably overnight, to allow the flavors to meld.

After marinating, remove the chicken from the fridge. Preheat your oven to 375°F. Place a wire rack over a baking sheet.

Pat the chicken thoroughly dry with paper towels. This step is crucial for crispy skin. Place the chicken, skin-side up, on the prepared wire rack.
Brush the garlic oil generously over the chicken skin. This will help achieve a beautiful golden-brown color.

Roast the chicken in the preheated oven at 375°F for 15 minutes.
After 15 minutes, lower the oven temperature to 350°F. Continue roasting for another 60-70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F. The skin should be deeply golden brown and crispy.

While the chicken is roasting, prepare the Scallion Ginger Sauce. Add the chopped scallions, sliced ginger, canola oil, salt, and granulated sugar to a blender.

Blend the ingredients until a smooth, vibrant green sauce is formed. You may need to scrape down the sides of the blender a few times.

Transfer the blended sauce to a small saucepan. Heat the sauce over medium heat until it just begins to sizzle, about 2-3 minutes. Stir constantly to prevent burning. Remove from heat immediately once it sizzles.

Once the chicken is cooked, remove it from the oven and let it rest on a cutting board for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender chicken.

While the chicken rests, carefully pour any pan drippings from the baking sheet into a small bowl, skimming off excess fat if desired.

Carve the roasted chicken into desired pieces. Arrange the carved chicken on a serving platter. Pour the reserved pan drippings over the chicken.

Serve the Soy Sauce Roasted Chicken immediately with the Scallion Ginger Sauce on the side.
