Asian Style Roast Chicken
Ingredients
1 (2½ to 3) pound chicken Salt, to taste
½medium onion, cut into
3 large cloves garlic, crushed
2 teaspoons five spice powder
1 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons fresh lemon juice Zest of 1 large lemon
2 cloves garlic, minced
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 teaspoon toasted sesame seed oil
Method
Preheat your Calphalon XL Convection Oven to 350 degrees.
Rinse the chicken inside and out and pat dry. Sprinkle some salt into the cavity of the chicken. Fill the cavity of the chicken with the onion, lemon, cinnamon and garlic.
In a medium bowl, combine remaining ingredients. Drizzle approximately 1/3 of the mixture into the cavity of the chicken. Pour the remaining mixture over the exterior of the chicken, brushing or rubbing to make sure the entire surface is covered. Place on the broiler pan and cook for 1 hour and 20 minutes for conventional oven and 45 to 55 minutes in a convection oven. Remove from the oven and cool for 15 minutes prior to carving.
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