Dinner
Five Spice Roasted Chicken Legs
Juicy chicken legs soak up a fragrant marinade of garlic, ginger, shallot, and warm five-spice, then roast until the skin turns glossy and deeply caramelized, delivering tender meat that tastes sweet, savory, and aromatic in every bite.
- Total
- 1 hr 25 min
- Prep
- 10 min
- Cook
- 1 hr 15 min
- Serves
- 6
Nutrition per Serving
- Calories
- 296
- Protein
- 47g
- Carbs
- 6g
- Fat
- 9g
- Fiber
- 1g
- Sugar
- 3g
- Sodium
- 550mg
Ingredients
- 3 lb 6 chicken legs (thighs and legs attached), fat trimmed
- 6 clove 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).