Preheat the oven to 475°F. Line a rimmed baking sheet with parchment paper.
In a small bowl mix together five-spice powder, oil, and salt and set aside.
Remove any giblets from the chicken cavity then pat the chicken dry with paper towels. Rub the spice mixture all over the chicken including under the skin as best as you can.
Truss the chicken with kitchen twine then lay then chicken breast-side up on the lined baking sheet.
Roast the chicken in the preheated oven for about 1 hour or until the chicken is cooked through (internal temperature of 165°F).
Take the chicken out of the oven and place on a cutting board. Allow chicken to sit for 15 minutes before slicing.
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