Five-Spice Roast Chicken...

1/4 cup soy sauce
2 tbsp. fish sauce
1 tbsp. Asian sesame oil
1 tbsp. brown sugar
2 tsp. five-spice powder
1/2 tsp. salt
1 tbsp. finely chopped garlic
2 tsp. finely chopped ginger
3 1/2 lbs. bone-in chicken legs and thighs

Combine the soy sauce, fish sauce, sesame oil, sugar, five-spice powder and salt in a large bowl; stir to mix well. Stir in the garlic and ginger, then add the chicken pieces, turning to coat all sides.

Cover and refrigerate for at least 1 hour or overnight. Turn the pieces now and then so that the marinade coats them evenly.

To cook the chicken, preheat the oven to 375 degrees. Place the chicken in a roasting pan and roast until it is richly browned and cooked through, 30 to 45 minutes. Transfer to a serving platter and serve hot or warm.