Molasses Five Spice Roast Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large baking dish.
• Season the chicken with salt, pepper, and cinnamon. Arrange in the prepared baking dish.
• In a bowl, mix the molasses, vinegar, and mustard.
• Bake chicken 20 minutes in the preheated oven. Coat chicken with the molasses mixture. Continue baking 20 minutes, or until chicken juices run clear.

Steps:

• Preheat oven to 450 degrees.
• Remove gilbets and neck from chicken.
• Rinse chicken with cold water and drain well; pat dry with paper towels.
• Sprinkle 1/2 teaspoon of five-spice powder inside cavity.
• With chicken breast side up, tuck wing tips under back of chicken.
• With string, tie legs together.
• Line medium roasting pan with foil.
• Place chicken, breast side up, on a small rack in center of foil lined pan.
• Wash and dry potatoes and pierce with fork, cut into quarters small enough to cook not so small they turn to mush.
• Place potatoes around chicken in pan.
• You can also peel potatoes and cut them up instead of leaving them whole to bake if you prefer.
• In cup combine molasses, ketchup, honey, soy sauce, salt and remaining five spice powder.
• Brush half of molasses glaze all over chicken.
• Cover pan with loose tent of foil.
• Roast chicken for 30 minutes.
• Remove foil and brush remaining glaze over chicken.
• Roast another 30 minutes longer or until temperature on meat themometer reaches 175 to 180 and juices run clear when thickest part of thigh is pierced with knife Transfer potatoes to cutting board; keep warm.
• With tongs, tilt chicken to allow juices from cavity to run into roasting pan.
• Place chicken on platter; let chicken stand 10 minutes before carving.
• Slice potatoes into 3/4 slices (if you left them whole to bake); arrange on platter with chicken.
• Garnish with chives.
• Skim and discard fat from drippings in pan.
• Serve pan drippings with chicken and potatoes.

Steps:

• Preheat the oven to 400 degrees F.
• Season chicken with salt and pepper, to taste. In a large stove to oven pan, heat the olive oil and brown the chicken on all sides. Put it in the oven and roast until the juices run clear, about 20 minutes. Remove the pan from oven and transfer the chicken to a cutting board. Tent with foil to keep warm. Put the pan on the stovetop over medium-high heat. Add the chicken stock and scrape up brown bits while bringing it to a boil. Whisk in the pomegranate molasses and thyme leaves and cook until desired thickness is reached, about 5 minutes. Taste for seasoning and adjust if necessary. Quarter the chicken and arrange it on a serving platter. Pour the sauce over the chicken and serve.

Steps:

• Put most of the sliced ginger into a large roasting tin, then sit the chicken on top. Stuff the chicken with remaining ginger, the green ends from one bunch of onions, half of the garlic and a lemon half. Mix the five-spice, 2 tsp oil and seasoning, then rub all over the chicken. Nestle the other half of the garlic nearby, and drizzle all with 1 tsp oil. Loosely re-tie the legs. Set aside at room temperature for half an hour or so.
• Heat the oven to 190C/170C fan/gas 5. Roast the chicken for 1 hr. Toss the lemon wedges and the spring onion ends into the pan juices, then roast for 30 mins more or until the meat is cooked at the thickest part of the thigh and the lemon wedges are sticky. Lift the chicken from the pan and set aside, uncovered, to rest.
• Spoon away any excess fat from the pan, then put the pan onto a medium heat and bring to a simmer. Add 1 tsp sugar, the soy, hoisin, juice from the remaining half lemon and any resting juices. Simmer for a few mins until it thickens slightly, then check the seasoning and add more sugar if needed - don't add any extra salt as the soy and hoisin will add plenty. Serve with the chicken, rice and vegetables.