Whole Roast Baby Chicken

This little roast chicken is just so good. Golden, juicy, and full of flavor. I like to serve half the meat with roasted potatoes and veggies for a hearty lunch, then save the frame and the rest of the shredded meat to turn into chicken noodle soup for dinner. One small bird stretches beautifully into two comforting meals, and it always feels special without being fussy!

Ingredients (serves 2 toddlers)

• 1 mini poulet (450g, thawed - find at any HK supermarket frozen section, or raw at citysuper)

• 1 tsp shoyu koji

• 1 tsp olive oil

• ½ tsp honey (omit if serving to children under 1)

• ½ carrot, peeled and sliced into batons

• 1 tsp olive oil (for the carrots)

Alternative marinade (western):

• 1 tsp olive oil

• 1 tsp lemon juice (freshly squeezed)

• ½ tsp honey (omit if serving to under-1s)

• 1 small clove garlic, grated or crushed (optional, can skip for milder toddler version)

• A pinch of dried thyme or rosemary (or 1 small fresh sprig tucked inside the cavity)

Instructions

1. Marinate the chicken
   Mix shoyu koji, olive oil, and honey in a small bowl. Rub all over the chicken, including under the skin if possible. Marinate in the fridge for 30 min- 1 hour, or overnight for extra tenderness.

2. Prep the carrots
   Toss carrot batons with 1 tsp olive oil. Set aside.

3. Roast
   Preheat oven to 190 °C (375 °F). Place the chicken in the center of a lined baking tray and scatter carrots around it. Roast for 35–40 minutes, tossing the carrots halfway through in the chicken juices & spraying chicken with oil if needed, until the chicken is golden. Check doneness with a thermometer — the thickest part of the thigh should reach 74–76 °C (165–170 °F).

4. Rest & serve
   Remove from oven and let rest 5–10 minutes. Carve the chicken, shredding breast and thigh meat into small, boneless, skin-free pieces for toddlers. Serve with the soft roasted carrots on the side

Note for Toddlers:

• Best from 10 months+.

• Serve with pasta or bread for a balanced, filling meal.

Storage Tips:

• Store in the fridge in an airtight container for up to 2 days.

• Freeze in small portions for up to 1 month. Defrost and reheat gently on the stove with a splash of milk.