Beijing Spiced Potato and Chicken Roast Recipe

Beijing Spiced Potato and Chicken Roast Recipe
Prep in Prep in:
5 mins
Cook in Cook in:
20-25 mins
Serves Serves:


Pre-heat your oven to 200°C/Gas Mark 5.

Take a large roasting tray and place a piece of non-stick parchment paper on the base.

In a small bowl mix the five spice powder, soy, honey, ginger and chili if using. Toss the chicken in the marinade and place onto the roasting tray leaving a gap between the chicken pieces.

Now toss the potatoes in the marinade and scatter around the chicken then place into the oven for about 20-25 minutes.

When the potatoes and chicken are cooked, turn the heat off but leave in the oven whilst you cook the kale.

Take a large frying pan or wok, add the sunflower oil and garlic and cook just until the garlic starts to brown around the edge then add the kale with a little splash of water to cover and cook for about 3 minutes, stirring once.

Serve the chicken with a little fresh chopped coriander if you have it and enjoy.

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400g potatoes, cut into small chunks

8 boneless chicken thighs

3tsp Chinese five spice

2tbsp soy sauce

1tbsp honey

2tsp freshly grated ginger

1 chili, de-seeded and finely chopped (optional)

Small handful of fresh coriander

For the greens

3 garlic cloves, thinly sliced