Mix coriander seeds, cumin seeds, fennel seeds, Sichuan peppercorns, and salt all ground together. Set aside a Tbsp. Use mortar and pestle to pound garlic, chili pepper, and scallions into the remainder of the spiced salt. Spatchcock the chicken. Rub the spice mixture under the skin all over and also on the cavity side. Sprinkle the spices salt over the skin. Refrigerate overnight.
Roast at 425F with olive oil coated root vegetable wedges under the chicken (also with oil on skin) for 40 minutes. Brush the chicken with honey and soy sauce mixture. Roast another 10-15 minutes. Take out the chicken. Season the vegetables with some salt and chili powder and toss with the juice on the pan. Make a gravy with the drippings with some wine, water, and corn starch.
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