Five-Spice Roasted Chicken

Ming Tsai, chef and owner of Blue Ginger, outside Boston, cuts his aromatic roasted chicken into eight easy-to-eat pieces and serves it with his tasty Asian Sweet Potato Salad

Plus: More Chicken Recipes and Tips

  • Servings: 4


  • 2 tablespoons canola oil
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons five-spice powder
  • One 4-pound chicken, rinsed and dried
  • Salt and freshly ground pepper

How to make this recipe

  1. Preheat the oven to 550°. In a small bowl, combine the oil with the garlic and five-spice powder; rub all over the chicken. Set the bird in a roasting pan and season with salt and pepper.

  2. Bake the chicken for about 15 minutes, or until the skin is browned. Reduce the oven temperature to 325°, cover the chicken loosely with foil and cook until the juices run clear when the thigh is pierced with a fork, about 1 hour. Let the chicken cool slightly, then carve it into 8 pieces and serve.

Make Ahead

The roasted chicken can be refrigerated overnight. Let return to room temperature before serving.

Contributed By Published May 1999

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