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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 SaladPlus: More Chicken Recipes and Tips

Chef Ming Tsai
Ming Tsai
May 1999

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Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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