Molasses Five-Spice Roast Chicken

Preheat oven to 450 ° F. Remove giblets and neck from chicken. If you like, rinse chicken with cold running water and drain well; pat dry with paper towels. Sprinkle 1/2 teaspoon five-spice powder inside cavity. With chicken breast side up, tuck wing tips under back of chicken. With string, tie legs together. Line medium roasting pan (15 1/2" by 10 1/2") with foil. Place chicken, breast side up, on small rack in center of foil-lined pan. Wash and dry potatoes; pierce with fork. Place potatoes around chicken in pan. In cup, combine molasses, ketchup, honey, soy sauce, salt, and remaining five-spice powder. Brush half of molasses glaze all over chicken. Cover pan with loose tent of foil. Roast chicken 30 minutes. Remove foil; brush remaining glaze over chicken. Roast 30 minutes longer or until temperature on meat thermometer reaches 175 ° to 180 ° F and juices run clear when thickest part of thigh is pierced with knife. Transfer potatoes to cutting board; keep warm. With tongs, tilt chicken to allow juices from cavity to run into roasting pan. Place chicken on warm platter; let chicken stand 10 minutes before carving. Slice potatoes into 3/4-inch-thick slices; arrange on platter with chicken. Garnish with chives. Skim and discard fat from drippings in pan. Serve pan drippings with chicken and potatoes.