Five Spice Roasted Chicken
The five spices are star anise, cloves, cinnamon, Sichuan peppercorns, and fennel seeds. The chicken is coated with a paste made with the spices and a little oil along with some soy sauce and sugar. As it roasts, the skin turns a beautiful dark brown, almost shiny color. The meat is juicy and tender inside.
What to buy:
Five spice powder can be found at many larger supermarkets as well as Asian grocery stores.
Sweet soy sauce can be found at most Asian markets (regular soy sauce will work as well).
Sambal oelek is an Indonesian hot chili sauce that is available in the Asian section of most large supermarkets. It has a coarse texture and can also be used as a marinade for grilled meat or fish. If you don’t have any on hand, it’s perfectly fine to make this recipe without it – it will just be missing some heat.
What to do:
1. Heat oven to 400 degrees F.
2. Rinse chicken and pat dry with paper towels; season cavity with salt and pepper. In a small bowl combine star anise, cloves, cinnamon sticks, peppercorns, fennel seeds, ginger,
I love the quickness and ease of roasting chicken pieces. I like the flavored salt, too. It’s so simple to make and adds a ton of flavor to the chicken.
This is a recipe for five spice roasted chicken. The five spice powder that I used is a Chinese spice mix that usually contains cinnamon, cloves, fennel seed, star anise, and peppercorns. You can find it in Asian markets or in the ethnic section of your grocery store if you have one. This recipe is really easy and really delicious.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish or line it with aluminum foil for easier cleanup.
Place chicken pieces in prepared pan and sprinkle with salt and five-spice powder. Bake in preheated oven until cooked through, about 45 minutes to 1 hour depending on size of pieces.
Chinese five spice is a classic blend of cinnamon, cloves, fennel, star anise and Sichuan peppercorns. This quick and easy roasted chicken recipe uses five spice powder to deliver full flavor without fuss.
This five spice roasted chicken is perfect for a weeknight dinner. It’s easy to make and so delicious.
Marinate the chicken in a mixture of the five spice powder, sugar, salt, soy sauce and sesame oil for at least 30 minutes or up to overnight. Roast the chicken at 425 degrees Fahrenheit for about 40 minutes, basting occasionally with the pan juices.
I like to serve this with brown rice and steamed broccoli or green beans.
Garnish with toasted sesame seeds and chopped scallions if desired.
Five Spice Roasted Chicken
I love roasted chicken. There’s something about the smell of that roasting bird that just makes me feel so warm and cozy inside. It reminds me of my childhood, when we had roast chicken on Sundays. Not only is it a great dish to have for dinner, but there is always enough left over for lunch the next day.
The key to making a great roasted chicken is simple: season generously and make sure your bird has time to sit out at room temperature before cooking. Doing this allows the skin to crisp up nicely, while keeping the meat tender and juicy inside.
Preheat oven to 350 degrees F. Generously season your chicken with salt and pepper, both inside and out. Mix garlic powder, five spice powder, salt, pepper and oil in a small bowl, then rub all over the outside of the chicken. Place chicken in a roasting pan and tuck wings under the body of the chicken to prevent them from burning during cooking (you can also purchase disposable roasting racks to place over your roasting pans).
Roast for 1 hour 30 minutes or until juices run clear when thigh is pierced with a knife (for an 8 pound bird). Remove from oven and let rest for 10 minutes before carving.
Ingredients
1/2 cup low-sodium soy sauce
1/3 cup water
1/4 cup packed brown sugar
2 tablespoons sesame oil
2 1/2 tablespoons Chinese five-spice powder
1 (5 pound) whole chicken, giblets removed
Directions
In a small bowl, stir together the soy sauce, water, brown sugar, sesame oil, and five spice powder. Place the chicken in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate 8 hours or overnight.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish. Remove chicken from marinade, reserving marinade for basting. Arrange chicken in prepared baking dish.
Bake in preheated oven for 1 hour. Baste chicken with reserved marinade every 15 minutes. An instant-read thermometer inserted near the bone should read 180 degrees F (82 degrees C).
Preheat the oven to 375 degrees F.
Combine all of the spices in a bowl and mix well.
Trim any excess fat from the chicken. Pull the skin away from the meat of the breast, thighs, and legs and rub 1 tablespoon of the spice mixture under the skin. Rub half of the remaining spice mixture over the outside of the chicken and place it on a rack in a roasting pan.
Roast for 1 hour to 1 hour and 20 minutes, until an instant-read thermometer inserted in the thigh reads 165 degrees F. Remove from oven, let rest for 5 minutes, then carve and serve immediately.
