Simple Five-Spice Roast Chicken

Quick to put together marinade - throw everything in a big plastic food storage bag the night before, toss it in the fridge overnight, then roast. I love this kind of cooking during the week!

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  garlic cloves, pressed
• 2  tablespoons  coarse kosher salt
• 2  tablespoons extra virgin olive oil
• 1  teaspoon Chinese five spice powder
• 1  cut-up roasting chicken (8 pieces, about 3 1/2 pounds)
• 1  large onion, peeled, cut into 16 wedges

Directions

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 425°F
5. Arrange onion wedges in 13x9x2-inch roasting pan.
6. Arrange chicken, skin side up, atop onions.
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.