Five-Spice Roast Chicken

By tammy1365

by Maria Helm Sinskey
Serve with: snow peas with toasted almons
ginger-scented rice

Ingredients

• 4 garlic cloves, pressed
• 2 tablespoons coarse kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Chinese five-spice powder*
• 1 cut-up chicken (8 pieces; about 3 1/2 pounds)
• 1 large onion, peeled, cut into 16 wedges

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Combine garlic, salt, olive oil, and Chinese
five-spice powder in large bowl. Add
chicken pieces; turn to coat. Cover and
chill at least 1 hour or overnight.
Preheat oven to 425°F. Arrange onion
wedges in 13x9x2-inch roasting pan.

Arrange chicken, skin side up, atop onions.
Roast until chicken is cooked through,
basting occasionally with pan juices, about
50 minutes. Remove chicken from oven and
let rest 10 minutes. Arrange chicken and
onions on platter and serve.

*A spice blend that usually contains
ground fennel seeds, Szechuan
peppercorns, cinnamon, star anise, and
cloves; available in the spice section of
most supermarkets.