Five-Spice Soy-Glazed Roast Chicken with Seasonal Vegetables

In a large stockpot, combine 2000 ml water, 100 g fine sea salt, 50 g dark brown sugar, 6 smashed garlic cloves, 40 g sliced ginger, 3 star anise pods, 5 g Chinese five-spice powder, and 4 g Sichuan peppercorns, then bring to a boil over high heat, stirring until the salt and sugar dissolve completely.

Remove the stockpot from heat and cool the spiced brine completely to below 4°C (40°F) in the refrigerator before introducing raw poultry to prevent bacterial growth.

Place the whole chicken into a large brining container, pour the fully chilled brine over the bird until submerged, cover securely, and refrigerate between 1°C and 4°C (34°F to 40°F) for 10 hours.

Remove the chicken from the brining container, discard the used liquid brine immediately, and pat the skin and cavity thoroughly dry with paper towels on a cutting board, promptly washing hands and sanitizing all work surfaces to prevent raw poultry cross-contamination.

Preheat the oven to 200°C (400°F) with a rack set in the lower-middle position.

In a small saucepan set over medium heat, combine 45 ml soy sauce, 15 ml dark soy sauce, 30 ml honey, 30 ml Shaoxing wine, 10 ml toasted sesame oil, 2 grated garlic cloves, and 10 g grated ginger, then simmer gently for 3 minutes until the glaze is fluid and cohesive.

In a large mixing bowl, toss 400 g prepared sweet potato chunks, 300 g carrot chunks, 200 g red onion wedges, and 150 g halved shiitake mushrooms with 30 ml peanut oil, 4 g fine sea salt, and 2 g ground black pepper until thoroughly coated.

Scatter the seasoned vegetable medley evenly across the bottom of a roasting pan with wire rack, then set the wire rack directly above the vegetables.

Rub the dry chicken skin with 20 ml peanut oil, then evenly sprinkle and rub 8 g Chinese five-spice powder and 2 g ground white pepper over the exterior of the bird.

Place the seasoned chicken breast-side up on the wire rack above the vegetables and roast in the preheated oven at 200°C (400°F) for 35 minutes until the skin becomes taut and lightly golden.

Using a pastry brush, generously coat the surface of the chicken with half of the prepared soy basting glaze, then reduce the oven temperature to 180°C (350°F).

Roast the chicken at 180°C (350°F) for 25 minutes, brush with the remaining soy basting glaze during the final 10 minutes, and continue cooking until an instant-read digital probe thermometer inserted into the thickest part of the inner thigh and breast reads at least 74°C (165°F) without touching bone.

Transfer the roasted chicken onto a clean cutting board to rest undisturbed for 15 minutes to allow internal juices to redistribute, while gently tossing the roasted vegetables in the roasting pan with accumulated savory pan drippings.

Carve the rested chicken into drumsticks, thighs, wings, and breast slices using a chef knife, and serve immediately alongside the roasted seasonal vegetable medley and spooned pan juices.