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Five-Spice Roast Chicken with Vegetables

Five-spice powder--a blend of cinnamon, cloves, fennel, star anise and peppercorns--infuses this chicken and vegetable recipe with a pleasing warmth and subtle aroma. Sliced daikon radish turn slightly sweet as it roasts for a wonderful accompaniment, but you can substitute halved turnips or baby potatoes if desired. If possible, marinate the chicken overnight or all day while you are at work for the best flavor, and serve with steamed rice and extra hoisin sauce. To cut back on dirty dishes during prep, mix the marinade directly in the bag and toss the veggies in the marinade on the June Pan.

Prep Time — 3 hours 35 min
Cook Time — 1 hour 20 min
Servings — 4
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Ingredients

3 tablespoons soy sauce

3 tablespoons sherry

2 tablespoons hoisin sauce

1½ teaspoons five-spice powder

4 garlic cloves

1 inch ginger

1 orange

1 chicken

1 fennel bulb

½ pound daikon radish

½ pound baby carrots

1 tablespoon toasted sesame oil

2 tablespoons canola oil

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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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, then pour it into a resealable plastic bag.

spoon

resealable plastic bag

Add the chicken

Place the chicken in the bag and rub the marinade all over it. Marinate the chicken in the refrigerator at least 3 hours, ideally 8-10 hours.

1 chicken

Take the chill off the chicken

Remove the chicken from the refrigerator and let it 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 it 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 the other vegetables.

½ pound baby carrots

Dry the chicken

Remove the chicken from the bag and place it in a shallow bowl. Set aside but do not discard the bag and marinade. Pat the chicken inside and out with paper towels to dry it.

shallow bowl

paper towels

Strain the marinade into the vegetables

Set a strainer over the bowl with the vegetables and pour the bagged marinade through the strainer. 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 June Pan on the bottom shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the vegetables are tender and browned, about 1 hour and 20 minutes. June will notify you when the chicken is ready.

Rest the chicken and serve

Remove the June Pan from the June Oven. Allow the chicken to rest uncovered 5 minutes before serving with the vegetables on the side, using the juices from the pan as a thin sauce, if desired. Garnish with fennel fronds before serving, if using.

fennel fronds

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