Ingredients

For the Chicken and Vegetables

  • 1 whole chicken (3-4 lbs), patted dry
  • 1.5 lbs yukon gold potatoes, cut into 1.5-inch chunks
  • 3-4 large carrots, peeled and cut into 1.5-inch chunks
  • 1 large yellow onion, cut into 8 wedges

Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons rice wine or dry sherry
  • 2 tablespoons fresh ginger, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon five-spice powder
  • 1 tablespoon sesame oil
  • 2 tablespoons vegetable or canola oil
  • Salt and pepper
  • Pan juices from roasting
  • 2 cups chicken stock or water
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, thinly sliced, for garnish

Directions

  1. Prepare the chicken: Pat the chicken completely dry with paper towels. Season the cavity and outside with salt and pepper. Shove ginger and garlic slices inside
  2. Make the sauce: In a bowl, whisk together the soy sauce, rice wine, ginger, garlic, five-spice powder, chicken broth, and sesame oil.
  3. Preheat oven: Preheat your oven to 400F.
  4. Brown the chicken: Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Cook on stove for 5 minutes per side
  5. Pour in sauce: Cook for a few minutes to get chicken stuff off the sides of the pan
  6. Add root vegetables: Add the potatoes, carrots, and onion wedges to the pot. Toss them in the remaining marinade and any oil in the pot. Season with a pinch of salt.
  7. Roast the chicken and vegetables: Place the chicken on top of the vegetables, breast-side up. Cook covered for 60 minutes then 30 with lid off.