Imagine a roast chicken so incredibly aromatic and succulent that it transports you straight to the vibrant streets of China with just one bite. This Mandarin Orange and Five Spice Roast Chicken is not just a meal; it's a culinary adventure that combines the bright, citrusy notes of mandarin with the complex, warming spices of traditional Chinese five-spice powder. Whether you're looking to impress dinner guests or simply elevate your weeknight cooking, this recipe promises to be a game-changer that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 mandarins (juiced)
- 1 tablespoon five spice powder
- 2 tablespoons soy sauce
- 1 tablespoon honey
- Salt to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to bring it to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- Preheat the oven to 425°F (218°C). Place a roasting rack inside a large roasting pan to elevate the chicken and allow even heat circulation.
- In a small mixing bowl, combine mandarin orange juice, five spice powder, soy sauce, honey, and salt. Whisk until ingredients are completely integrated into a smooth marinade.
- Gently separate chicken skin from meat using your fingers, being careful not to tear the skin. Rub half of the marinade directly onto the meat under the skin, ensuring even distribution.
- Brush the exterior of the chicken with remaining marinade, coating the entire surface for maximum flavor and beautiful caramelization.
- Truss the chicken by tying legs together with kitchen twine and tucking wing tips under the body to promote even cooking.
- Place chicken breast-side up on the roasting rack. Roast in preheated oven for approximately 60-75 minutes, or until internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- Baste the chicken with pan juices every 20 minutes to maintain moisture and enhance flavor development.
- Once cooked, remove chicken from oven and let rest for 15 minutes before carving. This allows juices to redistribute, ensuring moist meat.
- Carve chicken and serve hot, garnishing with fresh mandarin orange segments for additional brightness and visual appeal.
Tips
- Temperature is Key: Always bring your chicken to room temperature before roasting to ensure even cooking and maximum juiciness.
- Dry Skin Technique: Pat the chicken completely dry before seasoning. This crucial step guarantees crispy, golden-brown skin that's irresistibly crunchy.
- Marinade Magic: Take time to gently separate the skin from the meat and massage the marinade underneath. This allows the flavors to penetrate deeply into the chicken.
- Basting Brilliance: Regular basting every 20 minutes keeps the chicken moist and helps develop a beautiful, caramelized exterior.
- Resting Ritual: Never skip the 15-minute resting period after roasting. This allows the juices to redistribute, ensuring each slice is tender and flavorful.
- Thermometer Trust: Always use a meat thermometer to check that the internal temperature reaches 165°F (74°C) at the thickest part of the thigh for food safety.
- Garnish Greatness: Fresh mandarin orange segments not only look beautiful but add a burst of citrusy freshness to the final dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 45g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 140mg
