FIVE-SPICED ROASTED CHICKEN
Start to finish: 45 minutes (20 minutes active)
Servings: 4
Five-spice blend does most of the work in this roasted chicken dish. A fragrant seasoning paste infuses chicken parts with deep savoriness, while a high-temperature roast results in flavorful browning. Deep slashes cut into the chicken ensure that the paste seasons the meat throughout and helps speed the cooking. To round out the meal, serve with steamed or stir-fried vegetables and rice. [Don't omit the foil and salt lining for the baking sheet. The salt catches dripping juices and fat, preventing smoking, while the foil makes for easy cleanup.]

Ingredients: 

12 medium garlic cloves, smashed and peeled
3 ounces fresh ginger, peeled and roughly chopped (about 1⁄2 cup)
2 tablespoons grapeseed or other neutral oil
2 teaspoons Chinese five-spice powder
2 teaspoons ground turmeric
6 tablespoons soy sauce, divided
4 tablespoons white sugar, divided
Kosher salt
3 pounds bone-in, skin-on chicken parts, patted dry
2 tablespoons lime juice
1 serrano chili, stemmed and sliced into thin rounds

Instructions:
In a food processor, combine the garlic, ginger, oil, five-spice powder, turmeric, 2 tablespoons soy sauce, 2 tablespoons sugar and 1 teaspoon salt.

Process until smooth, about 1 minute, scraping the bowl as needed.

Transfer to a large bowl. 

Using a sharp knife, cut parallel slashes spaced about 1 inch apart on both sides of each chicken part, slicing through the skin all the way to the bone or cartilage. Add the chicken to the bowl and rub the marinade into the slashes and under the skin. Marinate at room temperature while the oven heats. 

Heat the oven to 450°F with a rack in the middle position. Mist a wire rack with cooking spray, then place in a rimmed baking sheet.
Remove the chicken from the marinade, shake off the excess and arrange the pieces skin up on the prepared rack. Roast until well browned and the thickest part of the breast (if using) reaches 160°F or the thickest part of the thigh (if using) reaches 175°F, 25 to 35 minutes.

Transfer the chicken to a platter and let rest for 5 minutes. Meanwhile, in a small bowl, whisk together the remaining 4 tablespoons soy sauce, the remaining 2 tablespoons sugar, the lime juice, chili and 1⁄4 cup water.

Serve the sauce with the chicken.