Five-Spiced Roasted Chicken

Name: Five-Spiced Roasted Chicken
Cook time: 45 min
Total time: 45 min
Yield: 4 Servings
Ingredients: 12 medium garlic cloves, peeled; 3 ounces fresh ginger, peeled and roughly chopped (about ½ cup); 2 tablespoons grapeseed or other neutral oil; 2 teaspoons five-spice powder; 2 teaspoons ground turmeric; 6 tablespoons soy sauce, divided; 4 tablespoons white sugar, divided; Kosher salt; 3 pounds bone-in, skin-on chicken parts, patted dry; 2 tablespoons lime juice; 1 serrano chili, stemmed and sliced into thin rounds

By Courtney Hill

4 Servings

45 minutes 20 minutes active

Free

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Five-spice blend does most of the work in this roasted chicken dish. A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To round out the meal, serve with steamed or stir-fried vegetables and rice.

4

Servings

Tip

Don't omit the foil and salt lining for the baking sheet. The salt catches dripping juices and fat, preventing smoking, while the foil makes for super-easy cleanup.

45 minutes

20 minutes active

12 medium garlic cloves, peeled

3 ounces fresh ginger, peeled and roughly chopped (about ½ cup)

2 tablespoons grapeseed or other neutral oil

2 teaspoons five-spice powder

2 teaspoons ground turmeric

6 tablespoons soy sauce, divided

4 tablespoons white sugar, divided

Kosher salt

3 pounds bone-in, skin-on chicken parts, patted dry

2 tablespoons lime juice

1 serrano chili, stemmed and sliced into thin rounds

Ingredients

12

medium garlic cloves, peeled
3

ounces fresh ginger, peeled and roughly chopped (about ½ cup)
2

tablespoons grapeseed or other neutral oil
2

teaspoons five-spice powder
2

teaspoons ground turmeric
6

tablespoons soy sauce, divided
4

tablespoons white sugar, divided
Kosher salt
3

pounds bone-in, skin-on chicken parts, patted dry
2

tablespoons lime juice
1

serrano chili, stemmed and sliced into thin rounds

Directions

01

In a food processor, combine the garlic, ginger, oil, five-spice powder, turmeric, 2 tablespoons of soy sauce, 2 tablespoons of sugar and 2 teaspoons salt. Process until smooth, about 1 minute, scraping the bowl as needed. Transfer to a large bowl.
02

Using a sharp knife, cut parallel slashes spaced about 1 inch apart on each chicken part, slicing through the skin all the way to the bone or cartilage. Add the chicken to the bowl and rub the marinade into the slashes and under the skin. Marinate at room temperature while the oven heats.
03

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with extra-wide foil and spread 1 cup salt over it. Mist a wire rack with cooking spray, then set over the salt. Remove the chicken from the marinade, shaking off the excess, then arrange skin up on the prepared rack. Roast until well browned and the thickest part of the breast (if using) reaches 160°F or the thickest part of the thigh (if using) reaches 175°F, 25 to 35 minutes. Transfer the chicken to a platter and let rest for 5 minutes.
04

Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons soy sauce, the remaining 2 tablespoons sugar, the lime juice, chili and ¼ cup water. Serve the sauce with the chicken.

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Reviews

yvonne d.

October 31, 2022

Easy and Tasty

We really enjoyed this and will make again!

Heather B.

September 25, 2022

very flavorful

I used 25 % less ginger and jalapeño for sauce.

David E.

January 16, 2024

Question About the Rub

This was yummy and so fragrant I could just sit and breathe it in for a few minutes. But I'm wondering about leaving the rub on overnight before roasting. Elsewhere in the Milk Street TV episode on roast chicken, Judy Rogers of Zuni Cafe was cited--but the main thing I learned from Rogers (who left us too early) was dry-brining my chicken for 24 hours in advance. I do this all the time now and my chicken is juicier and more flavorful. But could a rub with ingredients besides salt work as well? My one concern with this recipe is the ginger, which can have an unpleasant effect on the texture if left for longer than four hours... I could always rub that in later. But what about the rest of the spices? Thank you.