This deeply browned chicken is rich with ginger, scallion and five spice. It's a comforting Sunday dinner for the whole family!

Ingredients

For the Chicken:
1 whole chicken
3 tablespoons soy sauce
2 tablespoons black soy sauce
3 tablespoons sugar
1 thumb ginger, minced
2 tablespoon maple syrup
2 tablespoon five spice powder
1/4 cup Tessemae’s Pantry Lemon Pepper
rice and cucumbers, for serving

For the Ginger Scallion Sauce:
1/4 cup Tessemae’s Pantry Lemon Pepper
2 thumbs ginger, minced
3 garlic cloves, minced
4 scallions, finely chopped

Directions

1. Preheat your oven to 400 degrees.
2. In a bowl, combine the soy, black soy, sugar, ginger, maple syrup, five spice powder and Pantry Lemon Pepper. Pour all over the chicken, then refrigerate to marinate. At least 30 minutes and up to 1 day.
3. Meanwhile, make the Ginger Scallion Sauce. Combine the Tessemae’s Pantry Lemon Pepper, ginger, garlic and scallions.
4. Place your marinated chicken on a rimmed baking sheet or roasting pan and roast until skin is crispy and a thermometer inserted in the thickest part of the thigh registers 165F, about 1 hour.
5. Serve chicken with rice, cucumbers, and sauce.