Five-spice chicken breasts

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5 min


4 servings

* PLUS Roasting Time: 35 minutes
Five-spice chicken breasts

Roberto Caruso


  • 4 skin-on, bone-in chicken breasts
  • 1 tsp fennel seeds
  • 1 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground cloves


  • Preheat oven to 375F (190C). Place chicken breasts in a 9×13-inch (3-L) baking dish or baking pan large enough to hold them. In a small bowl, stir fennel seeds with ginger, cinnamon, salt and cloves. Rub spice mixture over surface of each breast, tucking some under skin as well.
  • Roast, uncovered, in centre of preheated oven, basting with pan juices halfway through, until chicken skin is crisp and meat feels springy when pressed, from 35 to 45 minutes. If skin gets too brown, loosely cover with a piece of foil during last 10 minutes of roasting. Serve with rice and peas.

Nutrition (per serving)

  • Calories
  • 169,
  • Protein
  • 27.7 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 5.4 g,
  • Fibre
  • 0.3 g,
  • Sodium
  • 349 mg.

Chicken breasts are a staple in most households. Our delicious combination of spices dresses up any chicken–breasts, thighs or legs–and can be blended together and rubbed on meat in less than five minutes.