Best 3 Five Spice Roast Chicken Recipes

"Five-spice roast chicken" is a delectable dish that combines the savory flavors of five distinct spices with the tender texture of chicken. Originating from Chinese cuisine, this dish has gained popularity worldwide due to its tantalizing aroma and taste. The five spices typically used in this recipe include star anise, cinnamon, cloves, fennel seeds, and peppercorns. These spices create a harmonious balance of sweet, savory, and slightly pungent flavors that perfectly complement the chicken. Whether you prefer a crispy skin or moist meat, this versatile dish can be tailored to your preferences. With minimal preparation and a short cooking time, "five-spice roast chicken" is an easy-to-make delicacy that will impress your family and friends. Get ready to embark on a culinary journey as we explore the secrets behind creating the perfect "five-spice roast chicken."

Let's cook with our recipes!

FIVE-SPICE ROAST CHICKEN DRUMSTICKS

Five-Spice Roast Chicken Drumsticks image

In Hong Kong they love and are famed for their skill at rotisserie-style cooking, where whole ducks, chickens and pigs, with their entrails, are roasted to a golden or soy color. Many eateries display a range of cooked food in their window fronts to entice diners. Inspired by this style of cooking, my simple five-spice roasted drumsticks make a simple dinner.

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

3 cloves garlic, crushed and chopped
2 tablespoons freshly grated ginger
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon groundnut oil (peanut)
1 tablespoon Shaohsing rice wine or dry sherry
2 teaspoons five-spice powder
2 1/4 pounds skin-on chicken drumsticks

Steps:

In a bowl, combine the garlic, ginger, honey, soy sauce, groundnut oil, rice wine, and five-spice powder. Add the drumsticks, and cover the bowl with plastic wrap. Then, let the chicken marinate in the refrigerator for as long as possible. Overnight is ideal, but 10 minutes is fine if you do not have enough time. When ready to cook, preheat an oven to 350 degrees F. Arrange the chicken drumsticks on a roasting pan, and roast for 30 minutes, or until their skins are golden.

FIVE-SPICE ROAST CHICKEN

Five-Spice Roast Chicken image

Provided by Maria Helm Sinskey

Categories Chicken Garlic Marinate Dinner Spice Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

4 garlic cloves, pressed
2 tablespoons coarse kosher salt
2 tablespoons extra-virgin olive oil
1 teaspoon Chinese five-spice powder*
1 cut-up chicken (8 pieces; about 3 1/2 pounds)
1 large onion, peeled, cut into 16 wedges

Steps:

Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.

MOLASSES FIVE SPICE ROAST CHICKEN

Molasses Five Spice Roast Chicken image

I had ordered chinese five-spice powder from Penzey's a while ago and was waiting for a recipe to try and just found this in Good Housekeeping. It was incredible. The flavor is outstanding. In response to one of my reviews I did not have a problem with my potatoes cooking I did cut them into quarters small enough to cook but not so small they disengrate.

Provided by Pumpkie

Categories Whole Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken
1 1/2 teaspoons Chinese five spice powder
3 medium sweet potatoes, cut into quarters (about 8 ounces each)
2 tablespoons dark molasses
2 tablespoons ketchup
1 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon salt
fresh chives (to garnish)

Steps:

Preheat oven to 450 degrees.
Remove gilbets and neck from chicken.
Rinse chicken with cold water and drain well; pat dry with paper towels.
Sprinkle 1/2 teaspoon of five-spice powder inside cavity.
With chicken breast side up, tuck wing tips under back of chicken.
With string, tie legs together.
Line medium roasting pan with foil.
Place chicken, breast side up, on a small rack in center of foil lined pan.
Wash and dry potatoes and pierce with fork, cut into quarters small enough to cook not so small they turn to mush.
Place potatoes around chicken in pan.
You can also peel potatoes and cut them up instead of leaving them whole to bake if you prefer.
In cup combine molasses, ketchup, honey, soy sauce, salt and remaining five spice powder.
Brush half of molasses glaze all over chicken.
Cover pan with loose tent of foil.
Roast chicken for 30 minutes.
Remove foil and brush remaining glaze over chicken.
Roast another 30 minutes longer or until temperature on meat themometer reaches 175 to 180 and juices run clear when thickest part of thigh is pierced with knife Transfer potatoes to cutting board; keep warm.
With tongs, tilt chicken to allow juices from cavity to run into roasting pan.
Place chicken on platter; let chicken stand 10 minutes before carving.
Slice potatoes into 3/4 slices (if you left them whole to bake); arrange on platter with chicken.
Garnish with chives.
Skim and discard fat from drippings in pan.
Serve pan drippings with chicken and potatoes.

Tips:

Choose the Right Chicken: Opt for a free-range, organic chicken for the best flavor and texture.
Prep Your Chicken: Remove any giblets or excess fat from the chicken. Pat it dry with paper towels to ensure even browning.
Marinate Your Chicken: Marinating the chicken in a mixture of five-spice powder, soy sauce, and other aromatics helps infuse flavor and moisture.
Use a Dutch Oven or Roasting Pan: These heavy-duty pans are ideal for even cooking and preventing the chicken from drying out.
Roast at the Right Temperature: Start by roasting the chicken at a high temperature to sear the skin, then reduce the heat to allow the chicken to cook thoroughly.
Baste the Chicken: Basting the chicken with the cooking juices helps keep it moist and flavorful.
Check the Internal Temperature: Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F (74°C) before removing it from the oven.
Let the Chicken Rest: Allow the chicken to rest for 10-15 minutes before carving to let the juices redistribute.

Conclusion:

Five-spice roast chicken is an aromatic and flavorful dish that is perfect for any occasion. With its crispy skin, juicy meat, and tantalizing aroma, this dish is sure to impress your family and friends. By following the tips and recipe provided, you can easily create a delicious five-spice roast chicken that will become a favorite in your kitchen.