Chef Mark Best has a delicious take on the classic roast chicken.


  • 1 x 1.2 kg chicken

  • 1 head of garlic

  • 1 knob (50g) fresh ginger

  • 25 ml sesame oil

  • 1 tsp Szechuan pepper

  • 2 tsp Korean chilli flakes (Gochugaru)

  • 2 tsp flaked sea salt

  • 1 tsp freshly ground black pepper


  • 1.

    Preheat a heavy casserole dish to 190C in the oven.

  • 2.

    Break the chicken into pieces.

  • 3.

    Remove the back bone using a pair of kitchen scissors. Remove both legs and trim away the rib section

  • 4.

    Remove the wings by cutting through the shoulder joint, then separate the breasts by cutting down the centre of the breast.

  • 5.

    Coarsely grate the head of garlic (no need to remove the skin) and ginger using a box grater into a large dish.

  • 6.

    Add the salt, sesame oil, Szechuan, black pepper and chilli flakes.

  • 7.

    Add the chicken and coat evenly.

  • 8.

    Place the preheated pan on your cooktop on a moderate heat, so the pan stays warm.

  • 9.

    Add the chicken, skin side up, spacing it out evenly so that the pieces don’t touch. Place the preheated pan into the oven.

  • 10.

    Insert the AEG Food Sensor into the thickest part of the breast and roast for 1 hour until it reaches 65C. Cook the legs and wings for 20 minutes more.


If you’re cooking this dish for guests, you can marinate the chicken 1-2 days prior to cooking, meaning the chicken can be ready to go when people arrive.

Using the AEG SteamPro Oven, the chicken’s internal temperature can be measured using the Food Sensor, ensuring it isn’t dry and overcooked, or underdone.

My timesaving hack is not peeling the garlic or the ginger. It all contributes to the flavour and no one will know any better.

Exclusive recipe created for Lifestyle by Mark Best, AEG Ambassador.

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