It's been a cold, gray spring and after a string of days like we've had I crave comfort food: beef stew, heavy starches, creamy soups--any food that can warm the bones and the soul. But.....we're still on the weight loss program in preparation for the August wedding. Comfort food now has to be low(er) calorie.
So I found this recipe for Five Spice Chicken over at Epicurious.com and I was able to find the Chinese Five Spice Powder at our local Whole Foods. It was delicious. I served it with Lyonnais Potatoes, Chilled Asparagus with lemon and butter.
- 4 garlic cloves, pressed
- 2 tablespoons coarse kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Chinese five-spice powder*
- 1 cut-up chicken (8 pieces; about 3 1/2 pounds)
- 1 large onion, peeled, cut into 16 wedges
Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 425°F. Arrange onion wedges in 13x9x2-inch roasting pan.
Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.