Skip to main content

Chinese-Style Roasted Chicken Parts #KitchenMatrixCookingProject

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 

Looking at the options, we decided to go for a variation on the Chinese-style chicken. Ever since I had the kids blend their own Chinese Five Spice in my Spice It Up! class, D loves making his own blend. I never really know what he puts in there, but he keeps my 'Chinese Five Spice' jar filled.

The usual 5-spice blend…
  • cinnamon
  • cloves
  • fennel seeds
  • star anise
  • Szechuan peppercorns
The extras…
  • anise seed
  • ginger
  • nutmeg
  • turmeric
  • cardamom
Place whatever ingredients you're using into a spice grinder, or mortar and pestle if you're going 'old school.' Grind until you get the texture you desire. Keep in a dry, airtight jar until ready to use.


  • 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.


  1. Thanks so much for the recipe for the 5-splce blend! Wasn't this chicken amazing?

  2. Great minds Cam.....Love the homemade 5 spice blend.

  3. We love roasted chicken and I love the inspiration for new ways to fix it 💟

  4. What a fun year long project! I've never used Chinese 5 spice so I'll have to change that!

  5. This sounds delicious and so flavorful!

  6. Definitely going to check out the book, thank you! This looks great, and I have some Chinese 5 Spice in the cabinet.

  7. I love all the flavors in this dish! I'm definitely putting this on the menu.

  8. Yum! I've never tried Chinese 5 spice, but i need to change that!

  9. I have this book and have contemplated making this recipe, but never have. You have inspired me to give it a try!

  10. A great five spice blend! I need to make this and try it! I love these flavors in this dish!


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an