Five-Spice Roast Chicken

By adriennehannis

Marinate the chicken overnight, then pop it in the oven the next day.

Ingredients

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

Details

Servings 4
Preparation time 60mins
Cooking time 120mins

Preparation

Step 1

Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl.

Add chicken pieces; turn to coat.

Cover and hill at least 1 hour or overnight.

Preheat the 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.

Note from Mom: Increase olive oil to 5 tbsp. for the marinade; can buy drumsticks/thighs instead of a whole cut-up chicken