Soy-Roasted Chicken

• 1/3 cup light soy saucesoy-sauce
• 1/4 cup peanut oilpeanut-oil
• 1 tablespoon sesame oilsesame-oil
• 1 tablespoon Sherrysherry
• 1 clove garlic, peeled and crushedgarlic
• 1/2 teaspoon saltsalt
• 1/2 teaspoon finely grated gingerginger
• 2 teaspoons 5-spice powder
• 1 3-pound chickenchicken

1. 01In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
2. 02Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.

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