Five Spice Roast Chicken
Super easy to make and it tastes delicious.
Yield
12 servingsPrep
6 minCook
50 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
pressed |
|
| 2 | tablespoons |
kosher salt
coarse |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 | teaspoon |
chinese five spice powder
|
*
|
| 3 ½ | pounds |
chicken
1 each, cut-up, about 8 pieces |
|
| 1 | large |
onions
peeled, cut into 16 wedges |
|
| 4 | cloves |
garlic
chopped |
*
|
| ½ | pound |
potatoes
peeled, cut into small wegdes |
*
|
| 2 | each |
carrots
peeled, and sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
garlic cloves
pressed |
|
| 3E+1 | ml |
kosher salt
coarse |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 5 | ml |
chinese five spice powder
|
*
|
| 1.6 | kg |
chicken
1 each, cut-up, about 8 pieces |
|
| 1 | large |
onions
peeled, cut into 16 wedges |
|
| 4 | cloves |
garlic
chopped |
*
|
| 226.8 | g |
potatoes
peeled, cut into small wegdes |
*
|
| 2 | each |
carrots
peeled, and sliced |
*
|
Directions
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 onions, garlic, potatoes, and carrots in 13x9x2-inch roasting pan.
Arrange chicken, skin side up, atop vegetables.
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.
