Go Back
+ servings
Chinese Roasted Chicken
5 from 13 votes

Chinese Roasted Chicken

This fragrant Chinese roasted chicken is made with minimal ingredients, yet is packed full of flavors. The chicken has crispy skin on the outside with moist, juicy, and tender on the inside. It is absolutely tasty, the best way to roast chicken!
Prep Time 15 mins
Cook Time 1 hr 5 mins
Course Main Course
Cuisine American, Chinese
Servings 5
Calories 434 kcal


  • a medium-size roasting pan with a rack (safe up to 550°F)
  • a thermometer


  • 4 pounds whole chicken
  • teaspoon five-spice powder
  • 1 tablespoon whole black peppercorn, (crushed)
  • 1 tablespoon minced garlic
  • 2 tablespoon vegetable or canola oil
  • 2 teaspoon kosher salt

For Chicken Cavity:

  • 1 garlic bulb, (halved)



  • Remove the chicken giblets and pat the chicken dry with paper towels.
  • Crush the whole black peppercorns with mortar and pestle, or heavy-duty pot.

Make a Spice Rub:

  • In a small bowl, combine oil, five-spice powder, minced garlic, salt, and crushed black peppercorn.

Rub the Chicken:

  • Place the chicken in a large bowl or zip lock. Pour the marinade all over it, massage, rub deep, and make sure you get the spice rub under the skin.
    Let rub sit on the chicken for 30 minutes or up to 12 hours in the refrigerator. 


  • Position a rack in the center of the oven. Preheat the oven to 550° F.
  • Stuff the cavity with a head of garlic halved. Tie the legs together with kitchen string.
  • Put the chicken breast side up on a roasting rack in a medium (9×13-inch or similar) flameproof baking dish or roasting pan.
    Cook for about 15 minutes, until the skin is browned. Be sure to watch carefully as the skin can burn quickly when cooked for too long of a duration.
  • Reduce the oven temperature to 425°, cover the chicken loosely with foil or oven-safe parchment paper and cook for about 50 minutes or until the juices run clear when you cut between a leg and thigh. 
    For the whole bird, you should insert the thermometer into the thickest part of the thigh without touching the bone. It should be registered at 165°F for both white and dark meat before removing from the heat.
  • Allow the bird to rest for at least 15 minutes before carving. Save any leftover sauce for dipping.
  • Serve and enjoy!


Important: Since you will be cooking at 550°F for about 15 minutes,  you must make sure you have a roasting pan that is safe at that temperature.
Most pans are not made for this temperature and using the wrong kind could be dangerous. If you don't have anything suitable you can instead cook the chicken at 425°F.


Sodium: 1053mgCalcium: 40mgVitamin C: 4mgVitamin A: 255IUSugar: 1gFiber: 1gPotassium: 376mgCholesterol: 131mgCalories: 434kcalSaturated Fat: 12gFat: 32gProtein: 33gCarbohydrates: 3gIron: 2mg
Keyword Chinese Roasted Chicken, Five Spice Chicken, Five Spice Roasted Chicken, Simple Roasted Chicken
Tried this recipe?Let us know how it was!