Chipotle 5 Spice Roasted Chicken

I stopped by my favorite new store Joe & Sons Olive Oils today.  I was looking for a great olive oil to use to make a spicy roasted chicken.  I found just what I was looking for.  A Chipotle infused Olive Oil.  I think I must have sampled it at least 5 times with the little pieces of bread they provide for tasting.  Really, it was just to make sure it was exactly what I wanted…LOL.

This may very well end up being my favorite roasted chicken.   You will be making this one for company and I promise that they will love you!

The way that the roasted and ground spices meld with the chipotle olive oil will amaze you.  The little bit of drizzle I added before roasting the chicken seemed to add a bit more of a crispness than just the 5 spice rub might have.  In any case, these flavors work so well together you will be adding it to your frequently used recipe list.

Ingredients:

Five-Spice Paste

• 3 star anise
• 1/2 cinnamon stick broken into 1/2? pieces
• 2 tsp fennel seeds
• 2 whole cloves
• 2 tbsp red pepper flakes
• 1 tbsp peeled and grated fresh ginger
• 1 Tbsp minced garlic
• 1/4 c firmly packed light brown sugar
• 1 Tbsp Kosher salt
• 1 tsp freshly ground black pepper
• 4 Tbsp Chipotle infused Olive Oil

For the Chicken

• 1 whole chicken 3-31/2 lbs ( Springer Mountain Farms )
• 1 large white onion (cut into thick slices)
• 2 Limes cut into wedges
• 3 star anise
• Kosher salt
• 2 Tbsp Chipotle infused Olive Oil

To make the 5 spice paste:

put star anise, cinnamon, fennel, cloves, and red pepper flakes in a small pan over medium heat and toast for a few minutes until aromatic, shaking the pan.

Let cool, then grind the toasted pieces in a clean coffee or spice grinder/mill.

Transfer the ground spices to a small bowl.

Add the ginger, garlic, brown sugar, salt and pepper.  Gradually add the oil, stirring with a wooden spoon to make a smooth paste.

Rinse chicken and dry completely with paper towels.

Add the sliced onions to your roasting pan.

Place the chicken on the onions

With your hands, rub the paste all over the skin of the chicken.  Drizzle with a bit more of the Chipotle Olive Oil.

Preheat oven to 425 degrees.

Place the lime wedges and star anise in the cavity of the chicken.  Baste chicken with fat collecting at bottom every 20 minutes.

The chicken is done when an instant read thermometer inserted  in the thickest part of the thigh reads 175 degrees, and the juices run clear about 1 1/4 hours.  Remove chicken from oven and allow to rest 10 minutes before carving.