We really enjoyed this and will make again!

I used 25 % less ginger and jalapeño for sauce.

This is a **fantastic** recipe and the technique of high-temp (450 F) roasting cut-up chicken on a rack set over a salt layer (I used Diamond kosher salt) to prevent burning/smoking is pure genius! I was skeptical but it worked like a charm! Speaking of technique (and to comment on some questions from David E.’s review), I always dry-brine chicken overnight no matter what recipe I’m making. I think it makes a huge difference and I will never skip this step. For this recipe, I dry-brined the cut-up chicken liberally with (just) salt. The next day, I made the ginger-garlic paste as directed except cut back the salt to 1 tsp. I then tossed the chicken in the paste and refrigerated for about 4 hours before baking, as directed (bring chicken to room temp first). Last comment – make your own 5-spice powder! It’s super easy and makes a huge difference in your recipes. (For a great recipe, I recommend “Marion’s Kitchen”)

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.