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Garlic, Ginger and Five-Spice Roasted Chicken
A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To round out the meal, serve with steamed or stir-fried vegetables and rice.
4
Servings
Tip
Don't omit the foil and salt lining for the baking sheet. The salt catches dripping juices and fat, preventing smoking, while the foil makes for super-easy cleanup.
45 minutes
20 minutes active
Ingredients
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12
medium garlic cloves, peeled
-
3
ounces fresh ginger, peeled and roughly chopped (about ½ cup)
Directions
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01In a food processor, combine the garlic, ginger, oil, five-spice powder, turmeric, 2 tablespoons of soy sauce, 2 tablespoons of sugar and 2 teaspoons salt. Process until smooth, about 1 minute, scraping the bowl as needed. Transfer to a large bowl.
Reviews
August 20, 2026
Yummy!
Wonderful recipe. It's a great opportunity to use a spatchcock chicken, if you like. That took about 45 minutes in my oven.
Don't skip the slashes.
The salted pan definitely reduces the smoke. But you could skip it if your oven/kitchen are well ventilated. I'd say it's up to you.
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