Coriander and 5 Spice Roasted Chicken Recipe

Dinner for tonight, Sandwiches for tomorrow

Coriander and 5 Spice Roasted Chicken Recipe

Fragrant and full of flavor, these chicken breasts lounge in your fridge overnight so that you can pop them onto the grill or in the oven the next day. Use chicken pieces (my family prefers breasts), or a whole chicken.  The best way to get your chicken to cook evenly is to literally just cut out the backbone. Sound hard? Not really—all you need is a cutting board and a sharp knife.  Once you have the backbone out, press down on the breast bone firmly until you hear a good crack and the bird lays flat.

The leftovers from these chickens make fantastic sandwiches, so I always like to throw on a few extra for lunches later in the week!


2 tsp Chinese 5-spice powder
1 tsp salt
4 tbsp sesame oil
1/4 cup canola oil
4 tbsp rice vinegar
1 cup fresh cilantro, chopped
1 tsp red chili flakes
8 garlic cloves, crushed
6 bone in, skin on chicken breast halves, or 1 whole chicken, split in half and flattened

  Stir all the ingredients together in a bowl, and then slather all over the chicken and under the skin.  Place in a non-metal baking dish, cover with cling film, and let marinate overnight.

  When you are ready to bake your chicken, pre-heat the oven to 350 F.  Line a broiling pan with foil and place the chicken breast halves on top.  If you are baking a whole chicken, it's best to cook in a roasting pan.  Roast the breast pieces about 35 minutes, or until juices run clear and the internal temperature is 165 F.  If you are cooking a whole chicken, roast for about an hour and a half, or until the juices run clear when you cut into the leg, or the internal temperature in the breast is 165 F.

  Let the chicken sit for about 5 minutes before carving or serving.

Serves 4-6

Hungry for another five spice chicken recipe? Try this Five-spice Chicken Drumstick recipe!

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom