Chinese Five Spice Chicken
Chinese Five Spice Chicken is a chicken, apple, fennel sheet pan meal that cooks in under an hour that bastes with a savory five spice sauce.
Prep Time20 minutes mins
Cook Time35 minutes mins
Total Time55 minutes mins
Course: main dishes
Cuisine: Asian, Chinese
Servings: 4
Author: Kevin
Preheat oven to 425°F. Line a rimmed baking sheet with foil and spray with cooking spray. In a small bowl, combine chicken stock, butter, honey, Chinese Five Spice powder, soy sauce.
Cut off fennel stalks and reserve feathery leaves for garnish. Trim base of bulb and tough outer layers. Halve bulb lengthwise, cut out core in a V, and cut bulb lengthwise into 1/4" wedges.
In a bowl toss the fennel, sweet potato, red onion and apple with oil. Arrange in a single layer on baking sheet and sprinkle with salt, black and red pepper flakes.
Arrange chicken on top, skin side up. Brush half of sauce on chicken. Roast 15 minutes, then baste again with sauce and any pan juices (use a bulb baster or wide spoon). Continue to roast until chicken is nicely browned and no longer pink at bone (cut to test or 165°F), 15 to 20 minutes more. Baste everything again and scatter reserved fennel leaves on top prior to serving.
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Bone-in chicken takes longer to cook than boneless, and the size of the pieces will affect the cook time as well. On average, bone-in chicken thighs take 30 to 40 minutes to cook at 425. The best and safest way to determine when the chicken is properly cooked is to use a food thermometer.
Boneless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes (so add chicken after 15 minutes of roasting the vegetables).
- Honey Crisp or other firm/tart apples, unpeeled, cored, sliced into 1/4-inch wedges.
Calories: 467kcal | Carbohydrates: 37g | Protein: 36g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 177mg | Sodium: 889mg | Potassium: 1033mg | Fiber: 6g | Sugar: 18g | Vitamin A: 8366IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 3mg