Five-Spice Roast Chicken with Vegetables
Ingredients
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3 tablespoons soy sauce
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3 tablespoons sherry
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2 tablespoons hoisin sauce
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1½ teaspoons five-spice powder
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4 garlic cloves
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1 inch ginger
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1 orange
Tools
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tongs
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strainer
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whisk
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paper towels
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medium bowl
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measuring spoons
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large bowl
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chopping board
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knife
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June Pan
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cooking twine
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vegetable peeler
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spoon
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shallow bowl
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June Food Thermometer
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resealable plastic bag
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June Oven
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Preferences
Start the marinade
Combine the soy sauce, sherry, hoisin sauce and five-spice powder in a medium bowl.
3 tablespoons soy sauce
3 tablespoons sherry
2 tablespoons hoisin sauce
1½ teaspoons five-spice powder
measuring spoons
medium bowl
whisk
Smash the garlic
Smash the garlic cloves with the flat of a knife or a heavy pan. Add the smashed cloves to the bowl with marinade.
4 garlic cloves
chopping board
knife
Smash and slice the ginger
Smash the ginger with the flat of a knife or a heavy pan. Slice the ginger into ½”-thick coins and add to the marinade.
1 inch ginger
Zest the orange
With a vegetable peeler, pare the zest from the orange in thick strips. Add them to the marinade. Reserve the orange for cooking the chicken.
1 orange
vegetable peeler
Stir the marinade
Stir the marinade until combined. Pour into a resealable plastic bag.
spoon
resealable plastic bag
Add the chicken
Place the chicken in the bag and rub the marinade all over the chicken. Marinate in the refrigerator for at least 3 hours, ideally 8-10 hours.
1 chicken
Take the chill off the chicken
Remove the chicken from the refrigerator. Let sit at room temperature while preparing the rest of the ingredients.
Cut the fennel
Trim the long stems and any fronds from the fennel bulb. Trim the root. Place the fennel cut-side down then slice into ½”-thick pieces. Place the fennel in a large bowl. If desired, reserve the fronds for garnish.
1 fennel bulb
large bowl
Peel and cut the daikon
Trim the ends of the daikon with a knife. Peel and cut the daikon into ½”-thick rounds. Add the daikon to the bowl with the fennel. If substituting with baby potatoes or baby turnips, halve them.
½ pound daikon radish
Add the carrots
Add the baby carrots to the bowl with other vegetables.
½ pound baby carrots
Dry the chicken
Remove the chicken from the bag and place in a shallow bowl. Set aside the bag. Do not discard. Pat the chicken inside and out with paper towels to dry.
shallow bowl
paper towels
Strain the marinade into the vegetables
Pour the liquid contents of the bag through the strainer into the bowl of vegetables. Reserve the garlic and ginger from the marinade and discard the orange peel.
strainer
Finish the vegetables
Add the sesame oil and canola oil to the vegetables and stir to coat. Pour the vegetables and marinade on the June Pan.
1 tablespoon toasted sesame oil
2 tablespoons canola oil
June Pan
Place the chicken on the bed of vegetables
Using tongs, push aside some vegetables in the center of the pan to create a well large enough for the chicken. Transfer the chicken to the middle of the June Pan, breast-side up, with the vegetables surrounding the chicken.
tongs
Stuff and tie the chicken
Halve the reserved orange and place one half inside the chicken cavity with the reserved garlic and ginger from the marinade. Tie the legs together with cooking twine.
orange half
reserved smashed ginger and garlic
cooking twine
Insert the June Food Thermometer
Insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast). Insert it at a 45° angle in the geometric center of the breast away from the bone.
June Food Thermometer
Roast the chicken
Place the chicken and vegetables on the bottom shelf of the June Oven. Plug the June Food Thermometer into the closest jack. June will notify you when the chicken is ready.
Rest the chicken and serve
Remove the chicken from the June Oven and allow to rest uncovered for 5 minutes before serving. Use the juices from the pan as a thin sauce to accompany the chicken and vegetables. Garnish with fennel fronds, if using.
fennel fronds
