Created by Tisme on June 11, 2015
Step 1: Rinse the chicken (including cavity) under cold water. Pat chicken dry with paper towel. Place the lemon inside cavity. Tie the chicken legs together with kitchen string. Place chicken in a glass or ceramic dish.
Step 2: Combine ginger, garlic, sugar, soy sauce, five spice and rice wine in a jug. Pour half this sauce mixture over the chicken.
Step 3: Turn the chicken to coat evenly. Cover chicken and refrigerate for 30 minutes, if time permits.
Step 4: Preheat the oven to 190C/170C fan-forced. Place the chicken, breast-side up, on a wire rack in a baking dish. Roast for 1 1/2 hours, basting with reserved marinade every 15 minutes, or until browned and juices run clear when thigh is pierced with a skewer. .
Step 5: Serve chicken.