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1
Preheat oven to 450 degrees.
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2
Remove gilbets and neck from chicken.
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3
Rinse chicken with cold water and drain well; pat dry with paper towels.
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4
Sprinkle 1/2 teaspoon of five-spice powder inside cavity.
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5
With chicken breast side up, tuck wing tips under back of chicken.
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6
With string, tie legs together.
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7
Line medium roasting pan with foil.
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8
Place chicken, breast side up, on a small rack in center of foil lined pan.
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9
Wash and dry potatoes and pierce with fork, cut into quarters small enough to cook not so small they turn to mush.
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10
Place potatoes around chicken in pan.
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11
You can also peel potatoes and cut them up instead of leaving them whole to bake if you prefer.
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12
In cup combine molasses, ketchup, honey, soy sauce, salt and remaining five spice powder.
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13
Brush half of molasses glaze all over chicken.
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14
Cover pan with loose tent of foil.
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15
Roast chicken for 30 minutes.
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16
Remove foil and brush remaining glaze over chicken.
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17
Roast another 30 minutes longer or until temperature on meat themometer reaches 175 to 180 and juices run clear when thickest part of thigh is pierced with knife Transfer potatoes to cutting board; keep warm.
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18
With tongs, tilt chicken to allow juices from cavity to run into roasting pan.
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19
Place chicken on platter; let chicken stand 10 minutes before carving.
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20
Slice potatoes into 3/4 slices (if you left them whole to bake); arrange on platter with chicken.
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21
Garnish with chives.
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22
Skim and discard fat from drippings in pan.
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23
Serve pan drippings with chicken and potatoes.
