Chinese Five-Spice Lacquered Chicken

Ingredients

• For the chicken:
• 1 chicken, giblets removed
• 3 scallions, chopped
• 1 inch piece of ginger, peeled and chopped
• Zest of 1/2 an orange
• 2 teaspoons canola oil
• 2 teaspoons dark sesame oil
• 2 teaspoons honey
• 1 teaspoon soy sauce
• 2 teaspoons five-spice powder
• For the sauce:
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 inch piece of ginger, peeled and chopped
• 1 garlic clove, minced
• 1 scallion, thinly sliced

Directions

1. Heat the oven to 425 degrees F. Turn to the chicken first: tuck the scallion, ginger, and orange zest inside the cavity. In a small bowl, whisk the canola oil, sesame oil, honey, and soy sauce until smooth. Coat the chicken with that mixture, then dust it all over with the five-spice powder. Move the chicken to a roasting pan and slide it into the oven. Roast for about an hour, until the center reaches 170 degrees F. As it cooks, spoon the pan juices over the chicken 3 times. Take the chicken out of the oven and give it 10 minutes to rest before you carve.
2. While the chicken is resting, put together the sauce. Whisk the soy sauce, rice vinegar, sesame oil, orange zest, ginger, garlic clove, and scallion in a bowl.
3. Slice the chicken and bring it to the table with the sauce alongside for dipping.