Molasses Five-Spice Roast Chicken
1 whole chicken (about 3 1/2 pounds)
1 1/2 tsp Signature Spices Chinese five-spice powder
3 medium sweet potatoes (about 8 ounces each)
2 TB dark molasses
2 TB ketchup
1 TB honey
1 TB soy sauce
1/2 tsp salt
Fresh chives for garnish
Preheat oven to 450° F. Remove giblets and neck from chicken. If you like, rinse
chicken with cold running water and drain well; pat dry with paper towels. Sprinkle 1/2
tsp 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 (15 1/2" by
10 1/2") with foil. Place chicken, breast side up, on small rack in center of foil-lined
pan. Wash and dry potatoes; pierce with fork. Place potatoes around chicken in pan.
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 30 minutes. Remove foil; brush remaining glaze over chicken.
Roast 30 minutes longer or until temperature on meat thermometer reaches 175° to
180° F 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 warm platter; let chicken stand 10
minutes before carving. Slice potatoes into 3/4-inch-thick slices; arrange on platter
with chicken. Garnish with chives. Skim and discard fat from drippings in pan. Serve
pan drippings with chicken and potatoes.
