Ingredients
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2 tablespoons canola oil
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1 tablespoon minced garlic
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1 1/2 teaspoons five-spice powder
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One 4-pound chicken, rinsed and dried
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Salt and freshly ground pepper
Directions
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Preheat the oven to 550°. In a small bowl, combine the oil with the garlic and five-spice powder; rub all over the chicken. Set the bird in a roasting pan and season with salt and pepper.
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Bake the chicken for about 15 minutes, or until the skin is browned. Reduce the oven temperature to 325°, cover the chicken loosely with foil and cook until the juices run clear when the thigh is pierced with a fork, about 1 hour. Let the chicken cool slightly, then carve it into 8 pieces and serve.
Make Ahead
The roasted chicken can be refrigerated overnight. Let return to room temperature before serving.