Five-spice Roast Chicken Recipe

4

Ingredients

Marinate the chicken overnight
4 garlic cloves, pressed
1 Tbls coarse kosher salt
2 Tbls extra-virgin olive oil
1 tsp Chinese five-spice powder
3 1/2 pounds bone-in, skin on chicken thighs
1 large onion, cut into 16 wedges

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 an hour, but overnight is besty.

Preheat oven to 425 degrees F. Arrange onbionb 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.

Great with Snow Peas with Toasted Almonds and Ginger Scented Rice (sides cookbook)