Ingredients:

Five-spice rub:

• 2 teaspoons paprika
• 2 teaspoons Chinese five-spice powder
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 1 tablespoon soy sauce
• 2 teaspoons brown sugar
• 1 tablespoon peanut oil

• 1 (4-to-5 pound) roasting chicken

• Sesame ginger dipping sauce:
• ¼ cup soy sauce
• 2 teaspoons minced ginger
• 2 teaspoons brown sugar
• ¼ cup water
• ¼ teaspoon Chinese five-spice powder
• 1 tablespoon rice wine vinegar
• 2 tablespoons Asian sesame oil
• 2 tablespoons finely chopped green onions

Directions:

1. Preheat to 400°F.
2. To make spice rub, combine all ingredients in a blender. Pulse until mixture forms a wet paste.
3. Remove giblet, neck, and cavity fat from chicken. Wash chicken and pat completely dry.
4. Generously rub spice paste into body cavity, neck cavity, and all over the breast, wings, legs and thighs. Place chicken on a roasting rack inside a roasting pan and insert in middle of oven. Roast for 1 hour, then begin checking the internal temperature with an instant-read thermometer.
5. Remove chicken when the thickest part of the thigh registers 170°F. (The total roasting time will be between 1 and 1 ½ hours.) Let chicken rest for 10 minutes before carving and serving with dipping sauce.
6. To make dipping sauce, combine all the ingredients in a small mixing bowl. Stir until sugar dissolves. Ladle some into 4 small bowls or cups and let guests dip their own or spoon a little on their serving of chicken.

Serves 3 to 4