Recipe: Molasses Five-Spice Roast Chicken

I found this recipe at their website. Sounds good!

Molasses Five-Spice Roast Chicken
Yields: 4 main-dish servings

1 whole chicken (about 3 1/2 pounds)
1 1/2 teaspoons Chinese five-spice powder
3 medium sweet potatoes (about 8 ounces each)
2 tablespoons dark molasses
2 tablespoons ketchup
1 tablespoon honey
1 tablespoon soy sauce
1/2 teaspoon salt
Fresh chives for garnish

1. Preheat oven to 450F. Remove giblets and neck from chicken. If you like, rinse chicken with cold running water and drain well; pat dry with paper towels. Sprinkle 1/2 teaspoon five-spice powder inside cavity.

2. With chicken breast side up, tuck wing tips under back of chicken. With string, tie legs together.

3. Line medium roasting pan (15 1/2 by 10 1/2-inches) with foil. Place chicken, breast side up, on small rack in center of foil-lined pan. Wash and dry potatoes; pierce with fork. Place potatoes around chicken in pan.

4. In cup, combine molasses, ketchup, honey, soy sauce, salt, and remaining five-spice powder. Brush half of molasses glaze all over chicken. Cover pan with loose tent of foil. Roast chicken 30 minutes.

5. Remove foil; brush remaining glaze over chicken. Roast 30 minutes longer or until temperature on meat thermometer reaches 175 to 180F and juices run clear when thickest part of thigh is pierced with knife.

6. Transfer potatoes to cutting board; keep warm. With tongs, tilt chicken to allow juices from cavity to run into roasting pan. Place chicken on warm platter; let chicken stand 10 minutes before carving. Slice potatoes into 3/4-inch-thick slices; arrange on platter with chicken. Garnish with chives. Skim and discard fat from drippings in pan. Serve pan drippings with chicken and potatoes.
Fiber: 4
Protein: 43