Chinese traditional fruit wood roast chicken dishes were used as research object, to analyze the flavor fingerprint of Chinese traditional roast chicken dishes, and to clarify the contribution of spices to roast chicken flavor by solvent-assisted flavor evaporation-gas chromatography-olfactometry-mass spectrometry. The results showed that a total of 73 volatile flavor compounds were identified in roast chicken, among which 29 were key flavor compounds. According to the analysis of odor activity value and flavor dilution, anisaldehyde and anethole from fennel had a significant effect on the flavor of roast chicken, which gave anise-like aroma to roast chicken. Partial least squares discrimination analysis showed that 12 volatile flavor compounds, including 1-hydroxy-2-propanone, anisaldehyde, anethole, methyl eugenol, ethyl acetate, eugenol, ethylpyrazine, myristicin, butyl acetate, α-phellandrene, benzaldehyde, and γ-terpinene, were important variables that affected the aroma differences of roast chicken.Addition of spices changed the types and contents of volatile flavor compounds, as well as the balance and interaction between them, giving roast chicken unique aroma characteristics. The purpose of the study was to provide data support for the control of flavor, optimization of new technology, as well as the development of special spices for Chinese traditional roast chicken prepared dishes.