Five-Spice Chinese Roasted Chicken

This was the first ever manner I learned to roast chicken, and it relies primarily on Chinese five-spice powder as the dominant flavour.

Ingredients (feeds 2):
4 large chicken thighs, bone-in, skins on
a box of arugula to serve alongside

4 tbsp light soy
2 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp huatiao wine
1/2 tsp ground white pepper
1 tsp Chinese five-spice powder

1) Marinate chicken for at least 6 hours, sealed, in a fridge. I prefer to marinate the chicken the night before I sleep, so I have an easy dinner to whip up when I get home after work.

2) Roast chicken in pre-heated oven, at 220C for about 20-25 minutes, skin side down. Do not overcrowd the roasting pan.

3) Remove from oven and turn over to skin-side up, and roast for another 15-20 minutes. The chicken's done when the skin starts sizzling (you can hear and see it from outside the oven), and the chicken fat oil has begun to render out.

4) Serve atop a bed of salad leaves. I usually use arugula because its peppery flavour makes for a refreshing counter.

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