Five-spice roast chicken

We use this Staub pot so frequently it is really no point in counting.

Ingredients and preparation:

• Chicken brined over night, rinsed and dried (same as in this).
• Coating: sesame oil, olive oil, ginger, minced garlic, five-spice and soy sauce.
• Stuffing: lemon (juiced), cinnamon, cardamon, licorice, garlic and green onions
• A bed of vegetables: celery, onions and carrots. Seasoned w salt and coated with olive oil.

Cooked the chicken the same way as in this post.

Lessons learned:

• We found that even after it reached 160F the chicken juice didn't come out clear. Not sure if the probe wasn't inserted at the right place or we need to re-calibrate it.
• The vegetables were cooked at various speed so not a good combination. Carrots and potatoes will work better.

Final verdict:
The licorice or cardamon was too strong for TripleQ; he's never a fan of it. The flavor reminds me of the roast chicken I had when I was young (in Taiwan). I am kind of proud of myself that I was able to replicate the flavor (well, close enough) by memory of the taste. But since TripleQ isn't fond of it, ("I still prefer lemon garlic chicken") I won't have chance to perfect it.