Orange, Soy, and Five-Spice Rub Chicken

orange-soy-five-spice-rub
Photo by Jim Franco
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 678 calories
    • Fat 50 g
    • Sat Fat 13 g
    • Cholesterol 214 mg
    • Sodium 639 mg
    • Protein 50 g
    • Carbohydrate 4 g
    • Sugar 3 g
    • Fiber 0 g

Adjust oven rack to lowest position. Heat oven to 450° F. In a small bowl, combine the oil, orange zest, soy sauce, five-spice powder, ginger, pepper, and honey. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Place the orange wedges inside the cavity. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.

Ingredients

  1. Check 3 1/2- to 4-pound chicken, giblets removed
  2. Check 2 teaspoons olive oil
  3. Check 2 teaspoons grated orange zest
  4. Check 2 teaspoons low-sodium soy sauce
  5. Check 2 teaspoons five-spice powder
  6. Check 1 teaspoon ground ginger
  7. Check 1/4 teaspoon black pepper
  8. Check 2 teaspoons honey
  9. Check 1/2 orange, cut into wedges

Directions

  1. Adjust oven rack to lowest position. Heat oven to 450° F. In a small bowl, combine the oil, orange zest, soy sauce, five-spice powder, ginger, pepper, and honey. Use your fingers to carefully loosen the skin from the breasts, thighs, and drumsticks. Spread the mixture evenly under the skin. Place the orange wedges inside the cavity. 
  2. Place a rack in a large ovenproof skillet or small roasting pan. Place the chicken in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
  3. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving.