This Chinese roast chicken recipe takes its intoxicating aroma from its fragrant spice rub of star anise, cinnamon, fennel, cardamom, and ginger.
Yes, Chinese roast chicken. It’s for those nights when you want the ease and comfort of roast chicken without the same old predictability of your usual roast chicken.–Renee Schettler Rossi
Chinese Roast Chicken
- Quick Glance
- 15 M
- 1 H, 30 M
- Serves 4
- For the roast chicken
- 1 teaspoon (2 g) ground fennel
- 1 teaspoon (1 g) ground cinnamon
- 1 teaspoon (2 g) ground Sichuan peppercorns
- 1 teaspoon (2 g) ground ginger
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) ground cardamom
- 1 teaspoon (3 g) ground turmeric
- 1 teaspoon (2 g) five-spice powder
- 1 teaspoon (1 g) ground star anise (about 2 1/2 star anise)
- 1 teaspoon (6 g) sea salt
- 1 whole chicken, preferably a smallish hen that's only 3 to 4 pounds (1.4 to 1.8 kg)
- 1 tablespoon (15 ml) extra-virgin olive oil
- 1. Preheat the oven to 400°F (205°C).
- 2. Mix all the spices together in a bowl. (You can cover and keep the spice rub at room temperature for up to several months.)
- 3. Pat the chicken dry with a paper towel and then rub it all over with the oil. Sprinkle the spice mixture evenly over the chicken and place in a roasting pan. (If you’re using a small hen—around 3 pounds—you may not all the spice rub.) Roast the chicken until the juices run clear and the breast meat registers 165°F (74°C) on an instant-read thermometer, 1 to 1 1/2 hours, depending on the size of your chicken. Let the chicken rest in the pan on the stovetop for at least 10 minutes.
- 4. Carve the chicken into pieces and serve.