Combine garlic, soy sauce, oil, five-spice, ginger, and pepper in large bowl. Add chicken pieces; turn to coat. Cover and chill at least 1 hour or overnight.
Preheat oven to 425°F. Cut onion into 6 large wedges and arrange in a 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.
Serve with vegatables
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