Instructions: Pre-heat the oven to 400 degrees. Place the chickens in a large rectangular glass baking pan. In a small bowl, mix the ginger, five-spice powder, salt, sesame oil and red pepper flakes. Rub a teaspoon of the mixture inside each chicken. Add the chutney to the mixture and coat the outside of each chicken generously. Quickly pat the scallions all over the chickens and place the pan into the preheated oven. Bake for 1 hour and 10 minutes or until the scallions have crisped and the juice from the thigh of each chicken runs clear when pierced with a fork tine. Allow to cool 10 minutes before carving. Carve carefully, with a poultry shear, if possible, to keep the skin and scallions as intact as possible.

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