Five Spice Roasted Chicken

Serves 4.
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Just a moment please...

Five Spice Roast Chicken: Savory and slightly sweet roast chicken marinaded and basted with five spice powder, soy sauce, and honey. A nice change up on roast chicken! |
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Helpful Equipment:

Thermometer Microplane zester

Chinese five spice powder is a perfect spice for roasted chicken. The bird is also coated with a soy sauce and honey marinade that gives it a beautiful color.

Adapted from a Serious Eats recipe.


1 whole chicken, giblets removed
Few inches of ginger, peeled and chopped
1/2 orange, cut into quarters
2 cloves garlic, halved
1 Tablespoon canola oil
1 tablespoon soy sauce
1 Tablespoon sesame oil
1 Tablespoon honey
1 Tablespoon 5 spice powder (You can find this in some supermarkets or online or make your own.)


1) About an hour before cooking, get your chicken ready by folding the wings behind the bird so they don’t just flap around.

2) Mix up your canola, sesame oil, soy sauce, honey, and five spice powder in a bowl. Whisk it well to combine.

3) Pour your glaze all over the bird. Be sure to rub in the spiced liquid and get it all over the bird. Sprinkle on a little extra five spice powder.

4) Cover this with plastic wrap and let it marinade in the fridge for an hour or so. Halfway through, turn chicken over and re-coat the chicken with the liquid.

5) Prep your orange, ginger, and garlic. Add into the cavity of the chicken. Preheat your oven to 400 degrees.

6) Once your oven is hot, stick in your bird and set your timer for 20 minutes. If the bottom of your pan is dry, meaning that all the glaze has cooked down, add about 1/3 Cup water to your pan and scrape up the glaze so it liquefies again.

7) Cooking until chicken reaches 165 degrees (remember the chicken will rise 5 – 10 degrees while resting outside your oven), about an hour. Baste chicken ever 20 minutes. If the skin is looking too dark, cover it loosely with foil as it roasts.

8) When chicken reaches desired temperature, cover loosely with foil and let your meat rest about 10 minutes before you start slicing into it. That will give the juices some time to redistribute throughout the meat. If you don’t do this, your meat will be a lot dryer. And nobody likes dry meat people.

9) Then you can slice up the pieces for serving!