A couple of people had asked me for the recipe for my roasted chicken with rosemary. So it goes:
1. Chicken parts or whole chicken
2. One large onion, chopped or sliced
3. Good quality light soy sauce (I use Kikoman). (Use as according to your taste.)
4. Chinese five spice powder (I use about 1 teaspoon for 5 legs)
5. Salt (small amount)
6. Rosemary leaves
1. Wash the chicken parts and remove all fat. If whole chicken is used, you may consider to half the chicken before roasting.
2. Mix 3,4 and 5 in a little bowl and then rub the mixture into the chicken parts
3. Spread out the onion on an oven proof container large enough to hold all the chicken parts
4. Line the chicken parts as in the photo above
5. Sprinkle a generous amount of rosemary leave over the chicken.
6. Roast in a 220 degC preheated oven (mark 5 for electricity).
Roasting time is about 75-90 minutes. (Sorry I forgot to check the time). But if you see the skin turning brown and crispy, it is done!
The roasted chicken should have a little gravy and the skin crispy.
If the chicken is dry or/and no gravy, probably the temperature is wrong, ie, too low.
If the chicken is still raw and the skin turns black, you have used the wrong soy sauce, ie, black soy instead of light soy sauce. There is sugar in black soy sauce. Another possibility is that the temperature is too high.
Ok, this is my own recipe. Any suggestion for improvement? Or let me know how it turns out if you do try it. I don't normally marinate the food as I can't wait!
If you want to roast this super fast, put all the ingredients (except the rosemary) onto a wok or frying pan, "fry and stew" for 5-10 minutes with cover on. Then transfer to the roasting container and sprinkle the herb on. The cooking time will be down by almost half. If you do this, make sure that a little water is added and use medium fire.