Five Spice Glazed Roast Chicken
Juicy roast chicken with crisp skin and a warm, peppery, sticky five spice glaze.
Ingredients
- 3 pounds of bone-in skin-on chicken pieces
- 1-2 teaspoons of five spice powder
Five Spice Glaze
- 1/4 cup of a neutral oil (vegetable or canola)
- 1/4 cup of rice wine vinegar
- 1/4 cup of soy sauce
- 2 tablespoons of brown sugar
- 2 teaspoons of five spice powder
- 2 cloves of garlic, finely minced
Garnishes
- sesame seeds
- green onions, thinly sliced
Instructions
- Preheat your oven to 425 degrees
- Pat your chicken dry with paper towels
- Generously season the chicken with five spice and place onto a baking sheet
- Roast the chicken for 30 minutes
- While the chicken is roasting, combine 1/4 cup of neutral oil, 1/4 cup of rice wine vinegar, 1/4 cup of soy sauce, 2 tablespoons of brown sugar, 1 tablespoon of five spice powder and 2 finely minced cloves of garlic in a small saucepan
- When the chicken has about 10 minutes of roasting time remaining, place the saucepan over medium heat and gently simmer the sauce, stirring occasionally, until it begins to reduce and thicken
- Once the sauce has reduced, remove it from the heat
- After the chicken skin is crisp, carefully brush the reduced sauce over the chicken and roast for another 5 minutes
- Repeat this process several times or until the chicken is cooked through with an internal temperature of 165 degrees
- Transfer the chicken onto a heat proof surface to rest for 10 minutes before slicing
- Serve topped with the remaining glaze and garnished with sesame seeds and thinly sliced green onions