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Five-Spice Roast Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This aromatic five-spice roast chicken offers a sophisticated twist on the classic Sunday roast. Infused with a fragrant blend of star anise, cinnamon, and cloves, the chicken develops a beautifully crisp, spiced skin while remaining tender and succulent. By roasting the pieces directly on a bed of sweet onion wedges, you create a natural jus that perfectly complements the warmth of the Chinese spices.

As a diabetes-friendly main course, this dish is naturally low in carbohydrates and focuses on lean protein and heart-healthy olive oil. It is an excellent choice for a nutritious family dinner that doesn't compromise on flavour. Serve it alongside steamed seasonal greens or a crisp bok choy salad for a light, balanced meal that feels truly indulgent.

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Ingredients for Five-Spice Roast Chicken

  • 4 garlic cloves, pressed

  • 2 tablespoons coarse kosher salt

  • 2 tablespoons extra-virgin olive oil

  • 1 teaspoon Chinese five-spice powder*

  • 1 cut-up chicken (8 pieces

  • about 1.6kg)

  • 1 large onion, peeled, cut into 16 wedges

How to make Five-Spice Roast Chicken

Combine garlic, salt, olive oil, and Chinese five-spice powder in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight. Preheat oven to 218°C. Arrange onion wedges in 13x9x2-inch roasting pan.

Arrange chicken, skin side up, atop onions. Roast until chicken is cooked through, basting occasionally with pan juices, about 50 minutes. Remove chicken from oven and let rest 10 minutes. Arrange chicken and onions on platter and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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