Seems like we are all searching for a new way to serve chicken. If you are tired of the regular Mediterranean inspired chicken dishes then this is the recipe for you. It was ever so simple and tasted totally different than anything I had made before. Other than the Chinese Five Spice blend, the other ingredients were ones I already had in my pantry or fridge. This recipe was also kid approved, so that's a bonus for me.
I served the chicken with Sesame Garlic Spinach and white rice. Left overs will be perfect, in my opinion, for Chinese chicken salad later in the week. It's like a trifecta: 1. easy, 2. kid friendly, 3. useful leftovers.
2 large garlic cloves - peeled and minced
2 tsp. salt
1 whole 5 lb. roaster chicken (or parts)
1 tbsp. freshly minced ginger
1 tbsp. fresh lemon juices
2 tbsp. peanut oil
1 tsp. Chinese five-spice powder
1/4 tsp. red pepper flakes (omitted for spice sensitive kids)
2 tbsp. toasted white sesame seeds
Preheat the oven to 400 degrees F.
Remove any livers, gizzards or hearts from the cavity of the chicken. Remove any fat deposits from inside the tail end or neck area.
In a food processor, pulse together the garlic, oil, lemon juice, salt, red pepper flakes, five-spice powder and ginger to form a paste. Fold the sesame seeds into the paste.
Rub the paste all over the chicken, inside and out.
Roast for 45 minutes to 1 hour, until cooked through.
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