Japanese Roast Chicken

• 4.5 pounds Whole Chicken
• 2 tablespoon Japanese 7 Spice
• 8 slices Navel Orange
• 1 pound Carrots
• 1 pound Baby Bok Choy halved lengthwise
• 1 tablespoon Olive Oil
• 1/4 teaspoon Salt
• 1 tablespoon Butter
• 1 cup Chicken Broth
• 1 teaspoon Sesame Oil

1. Preheat oven to 500. Pat skin of chicken & cavity dry. Sprinkle with Japanese 7 Spice all over outside & inside cavity. Place on a rack in a roasting pan, breast side down. Insert 2 orange slices into cavity. Roast 20 min. (Japanese 7 Spice: In a bowl combine 2 Tbps, dried orange peel (must get at Whole Foods) 4 tsp. garlic powder; 2 tsp. each salt, toasted sesame seeds, black sesame seeds, & black pepper; 1 tsp. crushed red pepper)
2. Remove from oven. Turn chicken breast side up. Arrange carrots & bok choy around rack in roasting pan. Drizzle with olive oil. Season with salt. Reduce heat to 350. Return chicken to oven & roast 1 hour more. Brush with butter the last 5 min of roasting. Remove from oven. Remove oranges from cavity; squeezing juices into pan. Transfer chicken & vegetables to a platter. Sprinkle veggies with Japanese 7 spice. Cover & let stand 15 min.
3. Add broth to hot roasting pan. Cook & stir over med-high heat, scraping up brown bits from pan. Bring to boiling & reduce to 1/2 cup, remove from heat, whisk in sesame oil.
4. Top with fresh herbs & orange slices.

chicken, spice, orange, carrots, bok, olive oil, salt, butter, chicken broth, sesame oil

Taken from www.epicurious.com/recipes/member/views/japanese-roast-chicken-58960eb41dbf768a12c72f4e (may not work)