Five-Spice Roasted Chicken

Name: Five-Spice Roasted Chicken
Yield: 4 servings
Ingredients: 8 medium garlic cloves, minced; 2 medium shallots, minced; 1/4 cup peanut oil; 2 teaspoons kosher salt; 1 1/2 teaspoons five-spice powder; 1 (5- to 6-pound) chicken, rinsed and patted dry; 1/4 cup tamari; 4 teaspoons fish sauce; 3 teaspoons honey

Chicken Chinese New Year Asian Chinese Marinating Roasting Gluten Free Healthy Garlic Lunch Dinner Fusion Make Ahead Winter Main Dish Easy Medium

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4 servings Easy

Total: 1 hr 50 mins, plus overnight marinating time

13 Ratings

Ingredients (9)

8 medium garlic cloves, minced
2 medium shallots, minced
1/4 cup peanut oil
2 teaspoons kosher salt
1 1/2 teaspoons five-spice powder
1 (5- to 6-pound) chicken, rinsed and patted dry
1/4 cup tamari
4 teaspoons fish sauce
3 teaspoons honey

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Nutritional Information

Calories675
Fat48.28g
Saturated fat12.23g
Trans fat0.22g
Carbs13.17g
Fiber1.39g
Sugar7.35g
Protein46.14g
Cholesterol172.5mg
Sodium1628.63mg
Nutritional Analysis per serving (4 servings) Powered by

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Bid farewell to the traditional roasted chicken by giving it a dip in an Asian-inspired marinade.

What to buy: Tamari is wheat-free soy sauce. It can be found in gourmet groceries and Asian markets. If you have a hard time finding it, you can substitute soy sauce, but check the marinade’s flavor because regular soy sauce is saltier.

This recipe was featured as part of our Chinese New Year Dishes photo gallery.

by Aida Mollenkamp

Tips for Chicken

Tip

How to Store Chicken

Raw or cooked chicken can be stored in a refrigerator for a few days, though it’s important to prevent raw chicken juices from leaking and contaminating other foods. Ensure that chicken remains in its original packaging (which should be vacuum-sealed or tightly-wrapped) until it is ready to be cooked.

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Next: How to Freeze Chicken

Tip

How to Freeze Chicken

While freezing will make your chicken less tender and juicy, it is the perfect way to store the family-sized pack you bought at Costco last weekend. Remove the chicken from its original packaging and rewrap it tightly using aluminum foil, plastic wrap, or freezer paper. Double wrap if you are planning to store the chicken for more than two months. Ground chicken can last up to three months in the freezer, while chicken pieces can last up to nine.

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Next: How to Thaw Chicken

Tip

How to Thaw Chicken

You should never thaw chicken at room temperature, as it is highly susceptible to bacteria growth. Frozen chicken should either be thawed in the microwave, in the refrigerator, or in cold water (which should be changed every 30 minutes).

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Next: How to Store Chicken

Instructions

1Combine the garlic, shallots, oil, salt, and five-spice powder in a small bowl. Place the chicken in a large resealable plastic bag or a glass dish.
2Loosen the skin from the breast and legs of the chicken and, using your hands, spread half of the oil-spice mixture underneath. Rub the remaining half inside the chicken cavity.
3In a medium nonreactive bowl, whisk together the tamari, fish sauce, and honey until evenly combined. Pour over the chicken and massage briefly into the skin. Cover the chicken, refrigerate, and let marinate 12 hours or overnight.
4Remove the chicken from the marinade, letting the excess drip off, and discard the marinade. Heat the oven to 400°F and arrange a rack in the middle. Let the chicken sit at room temperature for at least 30 minutes before roasting.
5When the oven is heated, place the chicken, breast side down, in a roasting pan or baking dish. Roast for 20 minutes, then flip so the breast is facing up. After another 20 minutes, reduce the temperature to 350°F.
6Continue roasting until the juices run clear when the inner thigh is pierced with a knife, the legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 60 to 70 minutes. Let the chicken rest at least 10 to 15 minutes before serving.

Beverage pairing: Toni Jost Bacharacher Hahn Riesling Kabinett, Germany. Something bright, precise, and cutting to take on all the umami from the tamari, fish sauce, and chicken. A little sweetness to handle the honey.

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