Five Spice Roasted Chicken
Tonight was an extraordinary dinner night. It was quick and so finger lickin’ good that I could not wait to share. I cooked an amazing roast chicken and fresh Tarragon green beans. Perhaps you ask why roast chicken is so wonderful, and I will tell you it is because of the amazing combination of flavors. So easy, so yummy, and you will have your guests asking for more. One of my favorite spices is Chinese five-spice powder, which not only tastes good, but has an aroma that makes mouths water. This healthy chicken simply seasoned with sea salt, fresh ground pepper, Chinese five-spice powder, garlic, and fresh oranges is a flavor explosion. Top the chicken off with a drizzle of orange barbecue sauce and you will be scraping your plate.
1 full chicken roaster, about 3 to 4 pounds
Freshly ground pepper
Spray Canola or Vegetable oil
1 tablespoon Chinese five-spice powder
3 cloves garlic, peeled and smashed
1 large orange, quartered
2 1/2 tablespoons barbecue sauce
1 1/2 tablespoons fresh orange juice
- Preheat oven to 375 degrees F.
- Cut the orange into 4 quarters. Set aside.
- Season chicken with salt and pepper inside the chicken’s cavity and on the skin. Spray a roasting pan with oil.
- Place chicken in pan. Rub chicken all over with five-spice powder, and stuff with garlic cloves and 2 orange quarters.
- Squeeze 1 orange quarter over the chicken.
- Squeeze the last orange quarter into a small bowl. Set juice aside.
- Place 1 orange quarter underneath a leg and 1 underneath a wing.
- Roast for 1 1/2 hours until skin is crispy, juices run clear, and drumsticks pull away from the chicken easily. Let rest for at least 10 minutes before carving.
- For the sauce, combine barbecue sauce in the same bowl as orange juice. Warm in microwave for 30 seconds and drizzle over chicken before serving.
Servings: 6 servings.
Calories: About 350.
Original recipe cited from Foodnetwork.com, Dave Lieberman.