Five-Spice Roasted Chicken

5.0
(6,460)
Add your rating & review

Ming Tsai, chef and owner of Blue Ginger, outside Boston, cuts his aromatic roasted chicken into eight easy-to-eat pieces and serves it with his tasty Asian Sweet Potato SaladPlus: More Chicken Recipes and Tips

By
Ming Tsai
Portrait of Ming Tsai
Ming Tsai

Chef Tsai is a James Beard & Emmy Award-winning chef, philanthropist, TV personality, and entrepreneur. He is the creator of award-winning restaurants, author of five cookbooks, and current host/executive producer of PBS-TV's Simply Ming. In 2022, Chef Tsai became Iron Chef Tsai as he joined the cast of five world-class chefs in the Netflix series Iron Chef: Quest for an Iron Legend. Chef Tsai is the foremost interpreter of East-West cooking. He has always been a believer that "you are what you eat" and that food is medicine.

Experience: Chef Ming Tsai has over 40 years of experience. Chef Tsai has hosted and executive produced the PBS cooking show, Simply Ming, for 18 seasons. Chef Tsai is a leading voice for stop AAPI hate initiatives, a chef ambassador for World Central Kitchen, and the chairman of the National Advisory Board for Family Reach, helping raise over $10 million for the foundation since 2012. In 2020, Chef Tsai founded MingsBings: a nationally recognized, award-winning, consumer-packaged goods startup.

Food & Wine's Editorial Guidelines
Updated on February 6, 2017
Yield:
4
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons canola oil

  • 1 tablespoon minced garlic

  • 1 1/2 teaspoons five-spice powder

  • One 4-pound chicken, rinsed and dried

  • Salt and freshly ground pepper

Directions

  1. 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.

  2. 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.

Originally appeared: May 1999

Related Articles

Spice-Rubbed Roast Chicken with Two Sauces
Spice-Rubbed Roast Chicken with Two Sauces
2 hrs 25 mins
Roast Chicken with Garlic and Cumin
Roast Chicken with Garlic and Cumin
Roast Chickens with Black Pepper–Maple Glaze
Roast Chickens with Black Pepper-Maple Glaze
2 hrs 30 mins
Card Placeholder Image
Sweet and Spicy Roast Chicken with Chiles and Thyme
2 hrs 45 mins
Roast Chicken
Roast Chicken
1 hr 20 mins
Roast Chicken with Chile-Basil Vinaigrette
Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes
13 hrs 5 mins
Lemon-Thyme Roast Chicken
Lemon-Thyme Roast Chicken
1 hr 15 mins
Honey-and-Lemon-Glazed Roast Chicken. Photo © Fredrika Stjärne
Honey-and-Lemon-Glazed Roast Chicken
1 hr 45 mins
Moroccan Roasted Chicken
Moroccan Roasted Chicken
1 hr 30 mins
Lemon Pepper chicken Thighs with Potatoes
Roasted Lemon Pepper Chicken Thighs with Potatoes
55 mins
Whole Roast Chicken with 40 Brussels Sprouts
Whole Roast Chicken with 40 Brussels Sprouts
1 hr 15 mins
Roasted Chickens with Lemon and Orange
Roasted Chickens with Lemon and Orange
1 hr 30 mins
Butter-Roasted Chicken with Soy-Garlic Glaze
Butter-Roasted Chicken with Soy-Garlic Glaze
1 hr 45 mins
Roast Chicken with Ratatouille
Roast Chicken with Ratatouille
1 hr
Chicken Roasted on Bread with Caperberries and Charred Lemons
Chicken Roasted on Bread with Caperberries and Charred Lemons
1 hr
Chicken with Roasted Grapes, Garlic and Rosemary
Pan-Roasted Chicken with Grapes, Garlic, and Rosemary
45 mins