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Five Spice Roasted Chicken Legs

4.88 from 8 votes

Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice.

Prep Time: 10

Cook Time: 1 15

Marinate Time: 6

Total Time: 7 25

Yield: 6 servings

Course: Dinner

Cuisine: Chinese, Japanese

Ingredients

3 lbs 6 chicken legs (thighs and legs attached), fat trimmed

For the marinade:

6 cloves of garlic
1 large shallot
1 tbsp grated fresh ginger
1 tbsp agave (or sugar)
1/4 cup reduced sodium soy sauce (tamari for gluten free)
1/2 tsp Chinese five-spice powder
freshly ground black pepper

Instructions

In a blender combine the marinade ingredients; blend until smooth.
Place the chicken in a large, resealable zip-top bag or container and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.
Preheat oven to 400°F.
Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
Roast the chicken in the center of the oven 30 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 165°-170°F, about 45 minutes longer (Insert thermometer between the leg and the thigh).

Nutrition

Calories: 295.5kcal, Carbohydrates: 5.5g, Protein: 46.5g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 180mg, Sodium: 550mg, Fiber: 0.5g, Sugar: 2.5g

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