For our second February post in our year-long project that I'm calling the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook - you can read about it: here - Wendy at A Day in the Life in the Farm picked 'Roasted Chicken Parts' which meant we could make Greek-style, Chinese-style, or with garlic, rosemary, and lemon...along with any variations or adaptations that we needed or wanted.
The Other Chicken Parts
Chinese-Style Roasted Chicken Parts
- fennel seeds
- star anise
- Szechuan peppercorns
- anise seed
- chicken parts (we had 4 drumsticks and 2 bone-in breasts which gave us dinner and leftovers for lunch)
- 3 T garlic, pressed and minced
- 2 t freshly grated ginger
- Chinese Five Spice (see recipe above), as needed
- grated zest of 1 organic lemon (I didn't have an orange)
- olive oil for drizzling
- freshly ground salt
- freshly ground pepper
- Also needed: 2 whole cinnamon sticks and star anise pods
Preheat oven to 450 degrees F.
Place your chicken parts in a roasting pan. Season them liberally with salt and pepper on both sides. Create a paste with the garlic, ginger, Chinese Five Spice, and lemon zest by adding in olive oil until a thick paste forms. Rub the paste into the chicken and place them, skin-side up in the pan. Nestle the cinnamon sticks and star anise pods around the pieces and drizzle with oil.
Roast, basting occasionally, until the juices of the chicken run clear. Our took about 35 to 40 minutes.