Teriyaki Roast Chicken and Corn

Teriyaki Roast Chicken and Corn

Teriyaki Roast Chicken and Corn

Preparation time:10 minutes
Cooking time:2 hours


  • 2kg whole chicken
  • ½ cup Chang's Japanese Teriyaki Sauce (280ml)
  • 1 tablespoon Chang's Pure Sesame Oil
  • 4 garlic cloves, crushed and minced
  • 3cm fresh ginger, minced or finely grated
  • 2-3 sweet corn cobs, halved
  • 1 heaped tablespoon butter, melted
  • Sea salt and pepper
  • Green onions
  • Sesame seeds
  • Coriander or parsley


  1. Preheat oven 200C fan forced.
  2. Begin preparations by combining the Teriyaki Sauce, Sesame Oil, garlic and ginger.
  3. Rinse, pat dry and season entire chicken with sea salt and pepper. Place chicken in the centre of the baking tray lined with baking paper. Slip your hand in between the chicken skin and breast and gently pull it away. Spread half of the mixture in an even layer and rub the remaining all over the skin of the chicken.
  4. Place a sheet of baking paper over the chicken and then cover and enclose with foil. Bake for 1 hour and 15 minutes covered.
  5. Remove the chicken from the oven and uncover. Add the corn cobs around the chicken and turn them in the cooking juices. Baste the chicken with the juices as well.
  6. Melt the butter and drizzle it over the corn and the chicken. Return the chicken and corn to the oven uncovered for 30-40 minutes or until cooked and turning them half way.
  7. Remove chicken and corn from oven, sprinkle with toasted sesame seeds, green onions and fresh herbs. Serve alongside fresh bread rolls, steamed rice or our Asian Slaw with Peanuts and Crispy Noodles.

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