This study characterized the key aroma compounds in roasted chicken using various analytical techniques, including SPME, SAFE, GC-O-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation. A total of 47 aroma compounds, including aldehydes, ketones, furans, pyrazines, and furanones, were identified. Twenty-five compounds with OAVs ≥ 1 were selected as pivotal odorants. Anethole (fennel odor) had the highest OAV (> 1843), while hexanal (grassy) and (E, E)-2,4-decadienal (meaty) were the most abundant aldehydes. 1-octen-3-ol (mushroom), methanethiol (cabbage), and dimethyl trisulfide (areca, sulfur) were key compounds in the breast and thighs. Pyrazines and furanones, particularly 4-hydroxy-5-methyl-3(2H)-furanone (caramel, sweet and burning odor), 3-ethyl-2,5-dimethylpyrazine (nutty, toasty), and 2,3-dimethyl-5-ethylpyrazine (nutty, toasty), significantly influenced the roasted chicken odor, especially in the skin. The study also conducted recombination-omission tests to identify the key aroma compounds in different parts of the roasted chicken, revealing that hexanal, 2-pentyl furan, anethole, 4-hydroxy-5-methyl-3(2H)-fureneone, and carvone were common to all three parts (skin, breast, and thigh). These findings provide valuable insights for the industrial production and preservation of roasted chicken aroma.This study characterized the key aroma compounds in roasted chicken using various analytical techniques, including SPME, SAFE, GC-O-MS, AEDA, OAV, recombination-omission tests, and sensory evaluation. A total of 47 aroma compounds, including aldehydes, ketones, furans, pyrazines, and furanones, were identified. Twenty-five compounds with OAVs ≥ 1 were selected as pivotal odorants. Anethole (fennel odor) had the highest OAV (> 1843), while hexanal (grassy) and (E, E)-2,4-decadienal (meaty) were the most abundant aldehydes. 1-octen-3-ol (mushroom), methanethiol (cabbage), and dimethyl trisulfide (areca, sulfur) were key compounds in the breast and thighs. Pyrazines and furanones, particularly 4-hydroxy-5-methyl-3(2H)-furanone (caramel, sweet and burning odor), 3-ethyl-2,5-dimethylpyrazine (nutty, toasty), and 2,3-dimethyl-5-ethylpyrazine (nutty, toasty), significantly influenced the roasted chicken odor, especially in the skin. The study also conducted recombination-omission tests to identify the key aroma compounds in different parts of the roasted chicken, revealing that hexanal, 2-pentyl furan, anethole, 4-hydroxy-5-methyl-3(2H)-fureneone, and carvone were common to all three parts (skin, breast, and thigh). These findings provide valuable insights for the industrial production and preservation of roasted chicken aroma.