Chinese 5 Spice Oven Roast Chicken and Vegetables
(from Lucianolinda’s recipe box)
I married a couple of different recipes to make this one, so I guess that makes it an original.
Source: my own.
Serves 4 peopleCategories: Chicken
Ingredients
- 1 Tbsp. butter, softened
- 1 Tbsp. olive oil
- Salt & pepper to taste
- 1/2 tsp. garamasala
- 1/2 to 1 tsp. Chinese 5 spice
- 2 tsp. honey
- dash soy sauce
- 2-4 chicken breasts, with skin on
- potatoes, carrots, celery, butternut squash and/ or any combination of other firm vegetables. cut up (brussels sprouts, cauliflower, what ever is handy and to your taste)
- 2-4 green tomatoes cut in wedges
- 1 to 2 sweet onions sliced
Directions
- Combine softened butter, olive oil, salt and pepper in a resealable plastic bag. Add chicken and turn to coat. Let stand while preparing vegetables.
- Heat oven to 350 degrees.
- Peel and slice vegetables. Boil root vegetables about 20 minutes to be sure they get done. Then place in a large bowl with other vegetables, and add olive oil, salt, pepper, and garamasala. Toss to coat. Place in roasting pan.
- Heat a large heavy bottomed skillet . Place chicken skin down in pan and brown until skin is crisp.
- Place chicken on top of vegetables with any remaining drippings. Place in oven and roast 1 hour, turning chicken and sit vegetables every 15 minutes until done.
- The last 5 minutes, mix Chinese 5 spice, honey and soy sauce in a small bowl and brush over chicken. You may want to increase any or all of these ingredients once you have tastes the finish product- I usually use about 1/2 cup honey, 2-3 tsp. 5 spice and a Tbsp soy sauce in the basting sauce so I can put some on the vegetables too.