Recipe: Five Spice Maple Chicken

July 6, 2012


Mmmm. I don’t cook Chinese food enough. Well, to be fair, maple syrup is wholly Canadian, so this chicken is more fusion than authentic. Regardless, it’s absolutely delicious. The chicken steams in the chicken stock, keeping the meat tender and getting a five spice infusion from the flavorful rub. Meanwhile, the skin turns a nice
golden brown from the maple glaze. What is this five spice I speak of? It’s a blend of, you guessed it, five Chinese spices, that has a very unique flavour. This recipe is a primalized version of Stefano Faita’s. Now that I have some coconut aminos* to sub for soy sauce, I can dabble more in Asian cooking. The five spice was flavorful but not overpowering and the meat was tender and juicy. Also, the dish was super easy to make. I can’t wait to make this five spice maple chicken again!


  • 1 whole chicken (3 – 3.5lbs)
  • 1 tsp. salt
  • 2 garlic cloves, minced
  • 1 green onion, finely chopped
  • 1 Tbsp. ginger, minced
  • 1 Tbsp. five spice powder**
  • 2 Tbsp. melted butter or ghee
  • 3 green onions, cut in half
  • 1/2 cup freshly squeezed orange or grapefruit juice
  • 1 cup chicken stock

Maple Glaze

  • 2 tsp. coconut aminos*
  • 2 tsp. sesame oil
  • 3 Tbsp. maple syrup
  • 2 Tbsp. vinegar (either white wine, red wine, or apple cider)
  • 1 Tbsp. melted butter


1. Preheat oven to 400 degrees Fahrenheit.

2. Combine salt, garlic, chopped green onion, ginger, five spice, and butter/ghee in small bowl.

3. Rub mixture under the chicken’s skin (can cut a small slit in skin of each drumstick/thigh to rub under there as well), in the cavity, and over the skin.

4. Stuff the chicken cavity with green onions.

5. Put chicken in a roasting pan and into the oven and roast for 30 minutes.

6. While the chicken roasts, make the maple glaze by combining ingredients in small bowl.

7. After chicken has roasted for 30 minutes, add broth and juice to the pan.

8. Baste the chicken with maple glaze, and repeat every 15 minutes. Keep an eye on the liquid level, adding more broth if necessary.

9. Roast chicken until cooked through (meat thermometer recommended). The total roasting time for the chicken will be approximately 1 hour and 20 minutes, depending on the size of the chicken.

10. Remove chicken from oven and let rest 15 minutes before carving.

11. Serve chicken with generous serving of pan juices.


*This was my first time using coconut aminos, and they’re a pretty darn good replacement for soy sauce taste-wise. I honestly haven’t yet made up my mind about whether or not they’re healthy (I’m somewhat concerned about excitatory neurotoxin effects, similar to that of MSG), but I use them very infrequently and haven’t had any symptoms yet. I’m still digging for research on this, so if you know anything, please share in comments.

**It’s not easy to find Five Spice. I live in Vancouver, with a very large Asian population, and I had a hard time tracking it down! If you’re from around here, you can get it at South China Seas Trading Company on Granville Island. Otherwise, if you’re having a hard time sourcing it, you can make your own five spice (though I do recommend buying it if you can find it – there’s always Amazon).


Shared with Real Food Wednesdays, Fight Back Fridays and the Healthy Home Economist.

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{ 1 comment… read it below or add one }

Chelsea July 7, 2012 at 1:32 PM

YUM! Thanks!! :)


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