Malaysian Chicken Roast

This Malaysian Chicken Roast will smell so good that your neighbors will be craving what is in your oven! Only 20 minutes in the oven and it smells so amazing!

This post may contain affiliate links, which means I’ll receive a commission if you purchase through my link, at no extra cost to you. Please read full disclosure Affiliate Disclosure

4 1/2‘s Tsp oyster sauce 

2 Tbsp. soy sauce 

1 1/2 Tsp ketchup 

1 1/2 Tbsp packed light brown sugar

2 Tbsp garlic minced

1 ½ Tbsp minced fresh ginger

5 small shallots minced

1 ½ Tsp hot chili paste

4 ½ to 5 pound Chicken 

Start by mincing the shallots, to make this easier on myself I used my kitchen aid food processer.

In a large bowl stir together marinade ingredients.

Rinse chicken inside out and pat dry completely remove excess fat from chicken and prick all over with a fork so that the seasoning can penetrate add the chicken to the marinade rub inside out to coat marinade the chicken covered and chilled at least four hours and up to one day the longer the chicken marinate some more flavor it will have.

Preheat the oven to 425 in line a roasting pan with heavy duty foil arrange the chicken in the middle of the oven for 30 minutes turn chicken breast side up-based with pan juices roast chicken basting occasionally 40 minutes more or until cooked through skin is golden brown and meat thermometer inserts in a fleshy part of thigh registers 180. Let the chicken stand loosely covered 10 minutes before carving skim fat from pan juices and transferred to a sauceboat serve pan juices, rice, and vegetables serves 4 to 6

What pairs well with Malaysian Chicken Roast?

This Malaysian Chicken Roast goes well with asparagus and bread for a very easy and simple dinner. This would also pair well with mashed potato’s, green beans, or salad made with our Blue Cheese Salad Dressing in the link. A great merlot or white wine would be delicious as well.