Recipes and Cooking Japanese Roast Chicken Sesame seeds, pepper, garlic, and dried orange peel infuse each bite of this Japanese Roast Chicken recipe with warm Asian flavors. By David Joachim David Joachim Facebook Instagram Twitter Website David Joachim has been a full-time food writer since 1993. He holds a master's degree in English language and literature from Binghamton University, where he taught writing classes for three years. He has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. He co-authored the Mastering Dough trilogy of cookbooks with James Beard Award-winning Philadelphia chef Marc Vetri. He co-wrote the Food Science column for Fine Cooking magazine from 2011 to 2018, and he writes DigestThis.news, a roundup of essential food news from farm to fork. He is also the Editorial Director of WickedKitchen.com, a plant-based food website. Learn about BHG's Editorial Process Updated on June 6, 2017 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Roast Time: 1 hrs 20 mins Total Time: 35 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 4 pound whole roasting chicken 2 tablespoon Japanese 7 Spice Mix 1 large seedless navel orange, cut lengthwise into 8 wedges 1 pound baby carrots with tops 1 pound baby bok choy, halved lengthwise 1 tablespoon olive oil ¼ teaspoon salt 1 tablespoon butter Japanese 7 Spice Mix 1 cup reduced-sodium chicken broth 1 teaspoon toasted sesame oil Snipped fresh herbs Japanese 7 Spice Mix 2 tablespoon dried orange peel 4 teaspoon garlic powder 2 teaspoon salt 2 teaspoon toasted sesame seeds 2 teaspoon black sesame seeds 2 teaspoon ground black pepper 1 teaspoon crushed red pepper Directions Preheat oven to 500°F. Pat skin and cavity of chicken dry with paper towels. Sprinkle 2 tablespoons Japanese 7 spice all over outside and inside cavity of chicken. Place on a small rack in a roasting pan, breast side down. Insert 2 orange wedges into cavity. Roast for 20 minutes. Turn chicken breast side up. Arrange carrots and bok choy around rack in roasting pan. Drizzle vegetables with olive oil and season with salt. Reduce oven to 350°F. Roast for 1 hour more or until an instant-read thermometer inserted in the thickest part of the thigh registers at least 170°F. Brush with 1 tablespoon butter during the last 5 minutes of roasting. Remove oranges from cavity and squeeze juices into roasting pan. Remove chicken and vegetables to a platter. Sprinkle vegetables with additional Japanese 7 Spice. Cover and let stand 15 minutes. Meanwhile, add chicken broth to hot roasting pan. Cook and stir over medium-high heat, scraping up browned bits in bottom of pan. Bring to boiling. Boil, uncovered, for about 8 minutes or until liquid is reduced to 1/2 cup. Remove from heat; whisk in sesame oil. Carve chicken and serve with vegetables and sauce. Sprinkle with fresh herbs. Serve with remaining orange wedges. Japanese 7 Spice Mix Shake everything together in a small jar, cover and store in a cool, dark place for up to 6 months. Rate it Print Nutrition Facts (per serving) 807 Calories 53g Fat 19g Carbs 62g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 807 % Daily Value * Total Fat 53g 68% Saturated Fat 15g 75% Cholesterol 237mg 79% Sodium 1187mg 52% Total Carbohydrate 19g 7% Total Sugars 10g Protein 62g Vitamin C 82.5mg 413% Calcium 216mg 17% Iron 4.3mg 24% Potassium 1262mg 27% Folate, total 123mcg Vitamin B-12 0.7mcg Vitamin B-6 1.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.