| 4 | garlic cloves | pressed | |
| 2 | tablespoon | coarse kosher salt | |
| 2 | tablespoon | extra-virgin olive oil | |
| 1 | teaspoon | Chinese five-spice powder | |
| 1 | cut-up chicken | (8 pieces; about 3 1/2 pounds) | |
| 1 | large | onion | peeled, cut into 16 wedges |
| Bon Appetit, April 2009 Marinate the chicken overnight, then pop it into the oven the next day. 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 425°F. 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. *A spice blend that usually contains ground fennel seeds, Szechuan peppercorns, cinnamon, star anise, and cloves; available in the spice section of most supermarkets. |