Tuesday, February 13, 2018

Roast Chicken with Five Spice Rub #KitchenMatrixCookingProject

We're into our second week of the second month of the Kitchen Matrix Cooking Project, the brainchild of Cam who writes over at Culinary Adventures with Camilla.

Cam invites those who would like to join her to cook their way through Mark Bittman's Cookbook for a year.  Well, nearly eleven months if you decide to join us now.   Each week we get inspired by a different section of the Kitchen Matrix.  You can learn all about it and find out how to join in the fun by stopping in and reading Cam's Information Post.

This month, I have chosen the sections from which to cook.  You can follow the directions provided or use the cookbook as Bittman intended and just be inspired by all the different combination possibilities.

I asked the group to take their inspiration from the Roasted Chicken Pieces, section of the book.  I decided to make a Chinese Roasted Chicken. I changed up the ingredients in the rub a bit and was very pleased with the results.  

I made a paste of Five Spice Powder, garlic, ginger, and lemon grass.  I rubbed this underneath the skin of the chicken and then drizzled it with a little olive oil before placing it in the oven.  Easy peasy and delicious....the perfect recipe!! 

Roast Chicken with Five Spice Rub
inspired by The Kitchen Matrix

1 whole chicken cut into 8 pieces
2 T. garlic paste
1 T. ginger paste
1/2 t. lemongrass paste
1/4 t. five spice powder
1 t. olive oil + extra for drizzling

Combine the garlic, ginger, lemongrass, 1 teaspoon olive oil and five spice powder in a small bowl.  With clean fingers spread the rub over the flesh of the chicken reaching up and under the skin as much as possible.  Place onto a baking sheet lined with a silicone mat and drizzle with a little more olive oil.  Bake in a preheated 450* oven for about 40 minutes, until golden brown and the juices run clear when pierced with a fork.  Print Recipe


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