Five-Spice Roast Chicken
Roasting chicken breasts at high heat shortens the cooking time and makes the skin turn out extra crispy. Leftovers would work very well in Leftover Coconut Chicken (page 200).
Serves 6
Preparation time: 5 minutes
Cooking time: 25–30 minutes
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons five-spice powder
½ teaspoon bottled minced garlic
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon brown sugar
3 pounds chicken breast halves, bone-in
Preheat the oven to 500°F. Spray a roasting rack with nonstick cooking spray.
In a small bowl, whisk together the olive oil, red wine vinegar, five-spice powder, garlic, salt, pepper, and brown sugar.
Rub the five-spice mixture over the chicken breasts.
Place the seasoned chicken in a large roasting pan with foil, skin side up
Roast the chicken for about 25 to 30 minutes, or until it is cooked through and the juices run clear.
Freezing Poultry
Leftover cooked chicken (and turkey) freezes very well. Wrap the chicken tightly in plastic wrap or freezer paper and mark with the date (frozen poultry should be used within three months). A handy time-saving idea is to divide the leftover poultry into individual serving portions to use in sandwiches or wraps.
