Roasted Chinese Five Spice Chicken

Marsha Gardner

By
@mrdick1950

I love roasted chicken, I must have a least 2 dozen different versions that I prepare. When I want something a little bit Asian I fix this Chinese Five Spice Chicken.

My Uncle Ben's Ginger Rice and Sauteed Romaine with Oyster go well with the chicken.


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Serves:

6-8

Cook:

50 Min

Ingredients

4 clove
garlic, minced
1 Tbsp
kosher salt
2 Tbsp
olive oil, extra virgin
1 tsp
chinese five spice powder
3 1/2 lb
chicken, cut into 8 pieces
1 large
onion, cut into 16 wedges

Directions Step-By-Step

1
In a large bowl, combine pressed garlic, salt, olive oil, five-spice powder and mix well. Add the chicken pieces and turn to coat. Cover and chill at least an hour or overnight.
2
Preheat oven to 425-degrees.

Arrange onion wedges in a 13"x9"x2" roasting pan. Place chicken, skin side up, over the onions. Roast until the chicken is cooked through, basting occasionally with pan juices, about 50 minutes.

Remove from oven and allow to rest for 10 minutes or so. Transfer chicken and onions to a platter and serve.

About this Recipe

Course/Dish: Chicken, Roasts