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Number of pax: 12 pax  


For the Roast Chicken  
Ingredients A  
1 (1.2 kg) Whole chicken
2 tablespoon MAGGI® Liquid Seasoning
3 tablespoon MAGGI® Oyster Sauce
½ teaspoon 5 spice
1 teaspoon black pepper
6 cloves garlic
3 inch ginger
1 (small bunch) spring onion
Ingredients B  
300g Yuzu puree/jam
20g garlic
160g Olive oil
1 lemon juice



  1. Pre-heat the oven and wait until it beeps 3 times and “√” icons appears to inform oven is pre-heated.
  2. Marinate the chicken with Ingredients A, and set aside.
  3. Cover chicken with aluminum foil and place on baking tray. Place the chicken on a rack at the lower shelf position. Select CONVECTION mode and press SET. Set temperature to 90˚C press SET, set cooking time to 3-4 hours and then press START. When done leave to cool or until needed.
  4. Prepare sauce in a blender. Blend ingredients B until we'll combined and set aside.
  5. Before serving chicken, select the HEALTHY FRY mode on the cubie oven and press SET to start preheating. Set cooking time to 5-10 minutes (this is to get the chicken skin crispy) and rotate the chicken for even browning if needed. Allow chicken to cool slightly before cutting and serve with the yuzu sauce.

Nutritional Info

Energy 238.8 Kcal

Protein 23.1g

Fat 11.1g

Carbs 10.7g

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