Chinese Five-Spice Roast Chicken

As much as I cook, I have never roasted a chicken. All of the recipes I have for roast chicken talk about how easy it is but it always sound even easier to just buy the rotisserie chicken at the grocery store. A couple weeks ago, I decided to give it a try. And yes, my recipes are correct, roasting a chicken is super easy and it turns out even cheaper then buying a rotisserie chicken. I loved the flavor of this Chinese-inspired roast chicken. I served mine with a simple Asian slaw and it made for a perfect Sunday dinner.

Chinese Five-Spice Roast Chicken
*** Food Network Kitchens Cookbook

Serves 4
Prep/Cook Time: 1 1/2 hour

Chicken
1 3-4 pound chicken, giblets removed
3 scallions, cut into 4 pieces
6 coin-sized slices of fresh ginger
a few strips of orange zest (I used my potato peeler for this)
1 tsp olive oil
2 tsp. dark sesame oil
2 tsp. honey
1 tsp. soy sauce
2 tsp. Chinese five-spice powder


Sauce (optional)
1/2 c. soy sauce
1/4 c. rice vinegar
2 tsp. dark sesame oil
1 tsp. finely grated orange zest
1/2 tsp. peeled, grated fresh ginger
1 small clove garlic, minced
1 scallion, thinly sliced

Preheat the oven to 425. Make sure the giblets are removed from the chicken and give it a good rinse in the sink. Dry off well and then stuff the chicken cavity with the scallions, ginger, and orange zest. Set the chicken in a large oven-safe pot (I used my fake Le Creuset) or in a roasting pan coated with a little olive oil. Brush the chicken with 1 tsp of olive oil . Whisk the sesame oil through the soy sauce in a small bowl. Brush the mixture all over the chicken and then sprinkle with the Chinese five-spice powder.

Tuck the wings under the back, cross the legs, and tie them with a little kitchen twine. Place the chicken breast side down and roast until the back of the chicken is golden brown, 35 to 40 minutes. Remove chicken from the oven and turn it breast side up. Cut off the twine and baste the chicken with the pan drippings. Toast the chicken again until the breast is golden brown and a meat thermometers registers 170 degrees, about 25-30 minutes more. Transfer to a carving board and let rest for 10 minutes.

Meanwhile, whisk all of the sauce ingredients in a small bowl. The sauce can be drizzled over the chicken once it has been sliced.