If you’ve ever been in a situation where you find yourself hosting dinner for friends, you probably know very well the feeling of desperation that can come with the responsibility. This is even more true when you’re on a budget – we’ve been there.
So trust us when we say that a whole chicken is probably the best remedy for this situation – it's delicious, and versatile, everyone loves it, and it's extremely cost-efficient for the amount of meat you get. If you’ve never cooked a whole bird before, it may seem a little frightening – but if you follow the instructions below, this meal will come together beautifully.
In this recipe, you’ll be creating your own marinade sauce using a combination of Paleo-friendly ingredients, some of which may not be quite as familiar. For example, coconut aminos, which serve as a soy sauce replacement, may not be available at your local grocery store.
Try buying these online in advance, checking out the specialty food sections of larger grocery chains, or going to your local health food store. You’ll also be using raw honey in this recipe - remember, this is perfectly Paleo in limited quantities!
For your chicken, aim to purchase at least a 4-pound bird – you’ll need to adjust your cooking time accordingly if you go smaller or larger.
The end result for this main course is a sweet and spicy glazed protein, so make sure to serve this with side dishes that are equally impressive. For this dish, we like the idea of serving with this pecan and sweet potato side and making a large bowl of mixed greens, fennel, and red pear salad for a table that will astound any dinner guest.
Oven-Roasted Five Spice Chicken Recipe
Serves: 4 Prep: 15 min + 4 h Cook: 2 h
Ingredients
- 1 whole chicken
- ½ cup coconut aminos
- ¼ cup apple juice
- 1 green onion, sliced
- 1 tbsp. fresh garlic, minced
- 4 tbsp. raw honey or maple syrup
- 5 to 6 tsp. fresh ginger, sliced
- 1 tsp. ground five spice
- Sea salt and freshly ground black pepper
Preparation
- Season the chicken to taste with sea salt, freshly ground black pepper, and 1 tsp. of ground five spice.
- In a bowl, combine the coconut aminos, apple juice, onion, garlic, honey, and ginger.
- Place the chicken in a marinating bag and pour the sauce over the chicken.
- Place the chicken in the refrigerator and marinate for 4 to 12 hours, turning or basting the chicken every few hours.
- Preheat your oven to 400 F.
- Remove the chicken from the bag and empty the remaining marinade into a saucepan.
- Place the chicken in a roasting pan and roast in the oven for 45 to 50 minutes.
- Bring the remaining marinade to a light boil and simmer for 8 to 10 minutes.
- Pour the marinade all over the chicken and roast in the oven for another 45 to 50 minutes, basting with the sauce every 15 minutes.
- Let the chicken rest for 5 to 10 minutes before serving.
📖 Recipe
Oven-Roasted Five Spice Chicken Recipe
Ingredients
- 1 whole chicken
- ½ cup coconut aminos
- ¼ cup apple juice
- 1 green onion sliced
- 1 tbsp. fresh garlic minced
- 4 tbsp. raw honey or maple syrup
- 5 to 6 tsp. fresh ginger sliced
- 1 tsp. ground five spice
- Sea salt and freshly ground black pepper
Instructions
- Season the chicken to taste with sea salt, freshly ground black pepper, and 1 tsp. of ground five spice.1 tsp. ground five spice, Sea salt and freshly ground black pepper, 1 whole chicken
- In a bowl, combine the coconut aminos, apple juice, onion, garlic, honey, and ginger.½ cup coconut aminos, ¼ cup apple juice, 1 green onion, 1 tbsp. fresh garlic, 4 tbsp. raw honey or maple syrup, 5 to 6 tsp. fresh ginger
- Place the chicken in a marinating bag and pour the sauce over the chicken.
- Place the chicken in the refrigerator and marinate for 4 to 12 hours, turning or basting the chicken every few hours.
- Preheat your oven to 400 F.
- Remove the chicken from the bag and empty the remaining marinade into a saucepan.
- Place the chicken in a roasting pan and roast in the oven for 45 to 50 minutes.
- Bring the remaining marinade to a light boil and simmer for 8 to 10 minutes.
- Pour the marinade all over the chicken and roast in the oven for another 45 to 50 minutes, basting with the sauce every 15 minutes.
- Let the chicken rest for 5 to 10 minutes before serving.
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