Roasted Honey Lemon Five‑Spice Chicken Bowl
Vietnamese‑leaning roasted chicken bowl with bone‑in dark meat, a honey‑lemon–fish sauce marinade, warm five‑spice undertones, and fluffy jasmine rice
Equipment
- Sheet pan
- Small mixing bowl
- Cutting board & knife
- Medium pot with lid
- Microplane or grater
Ingredients
Chicken
- - 4 bone‑in skin‑on chicken thighs
- - 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp fish sauce
- 1 clove garlic grated
- 1 tbsp neutral oil
- 1/4 tsp five‑spice powder
- ½ tsp salt
- Black pepper
Rice + Bowl
- 1 cup jasmine rice rinsed
- 1 ½ cups water or light chicken broth
- 1 cup shredded romaine or greens
- ½ cup fresh herbs cilantro, scallions, mint
- Lemon wedges
- Optional: sliced cucumber or pickled carrots for brightness
Instructions
Marinate the chicken
- Whisk honey, soy sauce, lemon juice, lemon zest, fish sauce, garlic, oil, five‑spice, salt, and pepper.
- Coat chicken thoroughly.
- Marinate 10–30 minutes (or up to overnight).
Roast
- Heat oven to 425°F.
- Place chicken skin‑side up on a parchment‑lined sheet pan.
- Roast 35–40 minutes, until golden and cooked through.
- Spoon pan juices over the chicken.
Cook the jasmine rice
- Add rinsed rice and water/broth to a pot.
- Bring to a boil, then reduce heat to low.
- Cover and cook 12–15 minutes.
- Rest 5 minutes, then fluff
Assemble the bowl
- Add jasmine rice to bowls.
- Top with greens, herbs, and cucumber or pickles if using.
- Add roasted chicken (whole or sliced).
- Spoon extra honey‑lemon pan juices over the rice.
- Finish with a squeeze of lemon.
Notes
- Five‑spice should stay subtle — it adds warmth without overpowering the lemon.
- Fish sauce deepens the savory base and balances the honey.
- Add chili crisp or sambal for a spicy version.
- For meal prep: keep chicken and rice separate until serving.