Chinese 5 Spice Oven Roast Chicken and Vegetables

(from Lucianolinda’s recipe box)

I married a couple of different recipes to make this one, so I guess that makes it an original.

Source: my own.

Serves 4 people

Categories: Chicken

Ingredients

  • 1 Tbsp. butter, softened
  • 1 Tbsp. olive oil
  • Salt & pepper to taste
  • 1/2 tsp. garamasala
  • 1/2 to 1 tsp. Chinese 5 spice
  • 2 tsp. honey
  • dash soy sauce
  • 2-4 chicken breasts, with skin on
  • potatoes, carrots, celery, butternut squash and/ or any combination of other firm vegetables. cut up (brussels sprouts, cauliflower, what ever is handy and to your taste)
  • 2-4 green tomatoes cut in wedges
  • 1 to 2 sweet onions sliced

Directions

  1. Combine softened butter, olive oil, salt and pepper in a resealable plastic bag. Add chicken and turn to coat. Let stand while preparing vegetables.
  2. Heat oven to 350 degrees.
  3. Peel and slice vegetables. Boil root vegetables about 20 minutes to be sure they get done. Then place in a large bowl with other vegetables, and add olive oil, salt, pepper, and garamasala. Toss to coat. Place in roasting pan.
  4. Heat a large heavy bottomed skillet . Place chicken skin down in pan and brown until skin is crisp.
  5. Place chicken on top of vegetables with any remaining drippings. Place in oven and roast 1 hour, turning chicken and sit vegetables every 15 minutes until done.
  6. The last 5 minutes, mix Chinese 5 spice, honey and soy sauce in a small bowl and brush over chicken. You may want to increase any or all of these ingredients once you have tastes the finish product- I usually use about 1/2 cup honey, 2-3 tsp. 5 spice and a Tbsp soy sauce in the basting sauce so I can put some on the vegetables too.

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