Photo: Becky Luigart-Stayner; Styling: Jan Gautro
8 servings (serving size: 3 ounces)

Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.

How to Make It

Step 1

Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.

Step 2

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.

Step 3

Preheat oven to 425°.

Step 4

Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.

Step 5

Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.

Ratings & Reviews

lnzinatl's Review

July 02, 2012

ginnysmith76's Review

January 10, 2012
This is a truly amazing recipe. So simple, yet so so so so so tasty! I also used fresh tangerine peels, as I had tangerines on hand and wanted to use them up. Also, I couldn't find rice wine, so I used rice wine vinegar. Since vinegar is obviously much more pungent than wine, I used half the amount called for and doubled the honey. That seemed to be a good call because the final result was simply fantastic. The only problem was I couldn't stop eating it!

LynnineB's Review

October 12, 2011
I used kosher salt instead of sea salt and fresh tangerine peel. It was great!

sarahjlang's Review

February 27, 2011
Delicious! The chicken was cooked perfectly when I left it in for an hour and the flavors blended together amazingly!

HeatherChicago's Review

February 22, 2009
Chicken stayed very moist but I didn't feel the marinate permeated the chicken as much as I would have liked. I would make it again but might let the marinade sit for 10 minutes or so before baking.

maddymair's Review

February 10, 2009
Delicious moist chicken. Some prep time involved but worth the effort for company.