Mar 27

Roast Chicken with Chinese 5 Spice


My first attempt at roasting a chicken and definitely not my last.  They liked it so much there was not any leftovers for my lunch.


Roast Chicken with Chinese 5 Spice


  • 3 1/2 to 4 lb chicken
  • 4 tablespoons butter
  • 2 tablespoons Chinese 5 Spice
  • 2 tablespoons honey
  • 1 leek
  • 1 fennel
  • 5 carrots



  1. Preheat oven to 425
  2. Cut the leek, fennel and carrots, then set aside
  3. Melt butter in an oven-proof skillet, then add the honey and Chinese 5 spice
  4. Brush butter mixture over all sides of the chicken
  5. Add cut vegetables into the skillet and coat with any remaining seasoning
  6. Place chicken on top of the vegetables.  Tie the legs and tuck the wings under the chicken.
  7. Roast in oven for 1 hour or until a meat thermometer reaches 165 when inserted into thick part of the thigh
  8. Rest chicken for 20 minutes before carving
  9. Serve with the roasted vegetables


Alternate seasoning options for Roast Chicken from the Food Network magazine (all mixed with 4 tablespoons butter or olive oil):

  • Curry – 2 inch piece of ginger, thinly sliced; 1 tablespoon Madras curry powder; pinch of kosher salt
  • Maple-Chipolte – 1/4 cup maple syrup; 1/2 chipotle chile in adobo, chopped plus 2 tablespoons sauce from can; 1 bay leaf
  • Mustard-Pepper – 1 tablespoon mustard powder; 1 tablespoon coarsely ground pepper; 1 tablespoon brandy
  • Cajun BBQ – 2 teaspoons smoked paprika; 2 teaspoons cajun seasoning; 1 teaspoon celery seeds; 1 teaspoon garlic powder
  • Moroccan Spice – 2 tablespoons ras el hangout; 1/2 teaspoon cayenne pepper; pinch of kosher salt
  • Lemon-Rosemary – 3 sprigs rosemary plus 1 tablespoon chopped leaves; 5 smashed garlic cloves; 6 wide strips lemon zest; pinch kosher salt

Alternate vegetable/fruit choices:  garlic, onions, celery, lemon or orange cut into wedges, apple or pear cut into chunks, dried fruit (added during second half of roasting)

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