love chiken

Let me begin today’s post with an apology for not writing in so long!  In case you have begun to wonder,  no, I haven’t lost interest in this blog, I simply have been extremely busy.  Coming off a show and starting school again at the same time has been very time consuming, and as a result I haven’t had time to write any posts. However, I will try to improve upon my lack of preparation in the future, so that you aren’t left for two weeks without a single post!

In the hopes of making up for those two weeks without recipes, today I’m giving you two recipes in one post!  These two recipes also happen to be healthy, and I figured that its about time I posted a non-dessert related recipe. 🙂 These two dishes are wonderful when paired together, or served apart and make a very light meal that is perfect for this season!

The first recipe is for my mom’s Honey Roasted Five Spice Chicken.   This chicken is sweet, salty,crispy and moist, basically everything you could possibly want from a roasted bird.  The second recipe is for a Fennel Orange Salad.   This salad, is a little different from your typical salad recipe, but it’s refreshing! 

I hope you enjoy today’s recipe! Let me know if you tried these dishes in the comments below!


  Honey Roasted Five Spice Chicken:

author: Sophia D taken from Mother’s recipe.


  • 1 tablespoon Chinese five-spice power
  • 1 heaping teaspoon salt
  • 1 (3 1/2-pound) whole chicken
  • 2 tablespoons coconut oil
  • 2 tablespoons honey
  • 3/4 cup vegetable broth

 Method: Preheat oven to 350°F.

Mix five-spice powder and salt together drizzle chicken with olive oil, and rub spice mixture all over.  Place chicken on a rack, breast side up, in a roasting pan. Pour 1 cup vegetable broth in bottom of pan. Roast for 1 1/2- 2 hours.

Meanwhile, stir  coconut and honey together in a small bowl to make a glaze and set aside. Remove chicken from the oven and increase oven temperature to 450°F. Brush half of the honey-coconut glaze all over the chicken, then return it to the oven and roast for 5 minutes more. Remove chicken, brush the remaining glaze over it, then return to the oven for about 5 minutes more, until chicken is crispy, well browned and an instant read thermometer registers 170° in the breast meat and 180° in the thigh meat.

Remove chicken from the oven and set aside to let rest for 15 minutes before carving.


Fennel Orange Salad:

author: Sophia D.


  •  1 and 1/2 oranges 
  • 1 bulb fennel
  • mixed greens
  • salt to taste
  • 2 tbsp olive oil


Section and peel one whole orange, removing skin and seeds. Slice the sections in halves or quarters depending on the size of the orange and set aside.   Remove by slicing,  the greens at the top of the fennel bulb, reserving the green for later use ( maybe in a nice green juice?!).  Slice the bulb using a heavy duty knife into thin rounds. Cut the rounds in half if desired.    Place the fennel, along with the orange segments into a bowl and add olive oil, salt and juice from half a orange. Stir and let sit for at least 30 minutes before serving over a bed of mixed green if desired.


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