INGREDIENTS:
- 3 1/2 to 4 lb chicken
- 4 tablespoons butter
- 2 tablespoons Chinese 5 Spice
- 2 tablespoons honey
- 1 leek
- 1 fennel
- 5 carrots
INSTRUCTIONS:
- Preheat oven to 425
- Cut the leek, fennel and carrots, then set aside
- Melt butter in an oven-proof skillet, then add the honey and Chinese 5 spice
- Brush butter mixture over all sides of the chicken
- Add cut vegetables into the skillet and coat with any remaining seasoning
- Place chicken on top of the vegetables. Tie the legs and tuck the wings under the chicken.
- Roast in oven for 1 hour or until a meat thermometer reaches 165 when inserted into thick part of the thigh
- Rest chicken for 20 minutes before carving
- Serve with the roasted vegetables
Source: Skinny Sweets Daily
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