FIVE-SPICE ROASTED CHICKEN

• 8 medium garlic cloves, minced
• 2 medium shallots, minced
• 1/4 cup peanut oil
• 2 teaspoons kosher salt
• 1 1/2 teaspoons five-spice powder
• 1 (5- to 6-pound) chicken, rinsed and patted dry
• 1/4 cup soy sauce
• 3 teaspoons honey

1. Combine garlic, shallots, oil, salt, and five-spice powder in a small bowl. Place chicken in a large reseal-able plastic bag or a glass dish.
2. Loosen the skin from the breast and legs of the chicken and, using your hands, spread 1/2 of the oil-spice mixture underneath. Rub the remaining 1/2 inside the chicken cavity.
3. In a medium nonreactive bowl, whisk together soy sauce and honey until evenly combined. Pour over chicken and massage briefly into the skin. Cover the chicken, refrigerate, and let marinate 12 hours or overnight.
4. Remove chicken from marinade, letting excess drip off, and discard marinade. Heat the oven to 400°F and arrange a rack in the middle. Let chicken sit at room temperature at least 30 minutes before roasting.
5. When the oven is heated, place chicken breast side down in a roasting pan or baking dish. Roast 20 minutes, and then flip so the breast is facing up. After another 20 minutes, reduce the temperature to 350°F.
6. Continue roasting until the juices run clear when the inner thigh is pierced with a knife, the legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh reads 160°F to 165°F, about 60 to 70 minutes. Let the chicken rest at least 10 to 15 minutes before serving.