This Friday was a rare Friday that I had some extra time to burn. I took a rare vacation day. Let me tell you – I am totally jealous of all of you who either take Fridays off or work from home on Fridays. That lifestyle would be totally amazing. My 10:30 hair appointment felt so bizarre, so unlike me, and so luxurious! By noon, I started thinking about the coming Shabbat. In a perfect world, Shabbat meals would be totally planned out and mostly cooked by Thursday night. Alas, this is my world. I buy the ingredients on Thursday without a menu in mind. It works for me. For the most part, Shabbat is put together in the better part of the hour right before Shabbat. Having so much time this Friday for Shabbat planning was like a spa day in my eyes. Around 2pm, I pulled out the raw chicken I had purchased the day before. A whole, cut up chicken. What to do, what to do. I opened my overstuffed spice cabinet and some garlic powder and five spice powder containers flew down at me and hit my forehead. Well…if it smacks you in the head….turn it into a dinner? Isn’t that what they always say? I guess it could work…and it did! The five spice melded into the chicken beautifully! Sorry for the lack of pictures. It was Shabbat, and the chicken was devoured.
Baked Five Spice Chicken
1 whole chicken, cut up
1/3 cup soy sauce
2 tbsp. olive oil
1 tbsp. dry sherry
5 cloves garlic, chopped
1 tbsp. minced ginger
2 tsp. red pepper flakes
3 tsp. five spice
Place the chicken skin side up in a baking pan.
Mix up the rest of the ingredients in a bowl. Whisk.
Pour over the chicken. Cover the the chicken and marinate for an hour or two.
Preheat oven to 375.
Bake chicken covered for 40 minutes.
Uncover chicken and continue baking until done. Let the skin get crispy.