Roasted Five-Spice Chicken

The original recipe can be found here.

Again, as a reminder, you may want to consider increasing the marinade measurements by 1.5 or 2 times.  This serves 4-6 people.

  • 4 garlic cloves, minced
  • 1 tbsp kosher salt
  • 2 tbsp toasted sesame oil
  • 1 tsp Chinese five-spice powder (see note)
  • 1 tbsp rice wine vinegar
  • 6 chicken leg quarters, 4 1/2 – 5 lbs.
  • chili flakes, for garnish
  • minced parsley and/or sliced scallion, for garnish
  1. Set the oven to 425 degrees.
  2. In a bowl mix the garlic, salt, sesame oil, five-spice powder and rice vinegar.
  3. Mix the marinade with the chicken and let sit for a few minutes or up to a day (remember to refrigerate the chicken as it marinades!).  I prefer doing this in a zip lock bag, but a covered bowl also works.
  4. Lay the chicken pieces on a baking sheet (covered with tin foil if you want easier clean-up), spread apart.  Keep the skin sides up.
  5. Place the chicken in the oven and let bake for about 50 minutes.  Keep an eye on the chicken and if the garlic starts to burn, you can then lightly cover the chicken with tin foil.  The chicken is ready once the juices run clear and the internal temperature reaches 165 degrees.
  6. Once ready, remove the chicken from the oven and let sit for about 10 minutes.
  7. Serve, sprinkled with red chili flakes and parsley/scallions.

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