Description
Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice.
Yield: 6servings
Ingredients
3lbs6 chicken legs (thighs and legs attached), fat trimmed
For the marinade:
6clovesof garlic
1large shallot
1tbspgrated fresh ginger
1tbspagave, or sugar
1/4cupreduced sodium soy sauce, tamari for gluten free
1/2tspChinese 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).
Last Step:
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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
