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Asian Style Roast Chicken
Ingredients
1 (2½ to 3) pound chicken
Salt, to taste
½ medium onion, cut into ½-inch cubes
1 medium lemon, cut into ½-inch cubes
2 (3-inch) cinnamon sticks, broken
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.