Five Spice Roast Chicken

• 4 each garlic cloves pressed
• 2 tablespoons kosher salt coarse
• 2 tablespoons olive oil, extra-virgin
• 1 teaspoon chinese five spice powder
• 3 1/2 pounds chicken 1 each, cut-up, about 8 pieces
• 1 large onions peeled, cut into 16 wedges
• 4 cloves garlic chopped
• 1/2 pound potatoes peeled, cut into small wegdes
• 2 each carrots peeled, and sliced

1. Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl.
2. Add chicken pieces; turn to coat.
3. Cover and chill at least 1 hour or overnight.
4. Preheat oven to 425F.
5. Arrange onions, garlic, potatoes, and carrots in 13x9x2-inch roasting pan.
6. Arrange chicken, skin side up, atop vegetables.
7. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes.
8. Remove chicken from oven and let rest 10 minutes.
9. Arrange chicken and onions on platter and serve.

garlic, kosher salt, olive oil, chinese five spice, chicken, onions, garlic, potatoes, carrots

Taken from recipeland.com/recipe/v/five-spice-roast-chicken-49196 (may not work)