Five-Spice Roasted Chicken Recipe

There’s something magical about Five-Spice Roasted Chicken—crackly skin, juicy meat, and a deep, savory aroma that fills your kitchen as it roasts. This recipe is inspired by classic Chinese roast chicken, marinated in a fragrant blend of soy sauce, Shaoxing wine, and five-spice powder. With a few easy techniques, like air-drying the skin and slow-roasting at just the right temperatures, you’ll get that irresistible caramelized finish at home. It’s the kind of dish that steals the show at dinner. Let’s get started!

Five-Spice Roasted Chicken Recipe

Serve: 2 to 4 people
Prep time: 15 minutes
Rest time: 24 to 48 hours, plus 4 hours
Cook time: 1 hour and 10 minutes

Ingredients

1 whole small chicken
½ cup soy sauce
3 tablespoons oyster sauce
6 tablespoons  Shaoxing wine
A pinch of salt
2 tablespoons sugar
1 tablespoon five-spice powder
2 stalks scallions
5 slices ginger
6 cloves garlic

Five-Spice Roasted Chicken Instructions

1. Clean and prep the chicken

• Wash the chicken with warm water and rub gently with a bit of baking soda to help remove a layer of surface fat.
• Rinse well, then pat dry thoroughly with paper towels. Remove any visible pinfeathers and trim excess fat if needed.
• Place the chicken in a large Ziploc bag or bowl and set aside.

2. Make the marinade

• In a bowl, combine soy sauce, oyster sauce, Shaoxing wine, salt, sugar, five-spice powder, scallions, ginger, and garlic.
• Mix well and pour the marinade into the bag with the chicken.
• Seal the bag and massage the marinade evenly into the chicken. Marinate in the fridge for 24 to 48 hours, flipping occasionally.

3. Air dry the chicken

• Remove the chicken from the marinade and let it air dry on a wire rack in the fridge for at least 4 hours (or until the skin feels leathery and dry to the touch).
• Alternatively, use a hair dryer on the cool setting to dry the chicken thoroughly.

4. Prepare to roast

• Preheat the oven to 400°F (204°C).
• Use kitchen twine to tie the chicken legs together.
• Brush foil with oil and wrap it around the tips of the legs and wings to prevent burning.
• Brush oil onto a roasting rack to prevent the chicken from sticking.

5. Roast the chicken

• Place the chicken on the rack and roast at 400°F (204°C) for 30 minutes.
• Rotate the pan and roast for another 20 minutes.
• Reduce oven temperature to 250°F (121°C), remove foil from the chicken, and roast for a final 20 minutes until golden and fully cooked through.

Tips & notes

• Drying is key: Proper drying ensures crispy, blistered skin. Don’t skip this step!
• Don’t overcrowd the chicken: Let the heat circulate evenly around the bird.
• Check doneness: A meat thermometer inserted into the thickest part should read 165°F (74°C).
• Marinate longer for deeper flavor: 48 hours gives the chicken an even richer taste.
• Use a roasting rack: This keeps the skin crisp and the chicken evenly cooked.
• Check the doneness: For the juiciest results and food safety, check that the thickest part of the chicken reaches 165°F (74°C) before serving.