Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice.
An easy weeknight dish, the chicken is marinated in soy sauce, ginger, shallots, garlic and Chinese five-spice then roasted in the oven. Serve this with jasmine rice or brown fried rice and a vegetable for a complete meal.
I chose to use whole legs with thighs and drumsticks attached as opposed to using a whole chicken, because I find it easier to serve and I love dark meat, but you can make this with a whole chicken, thighs, legs, breasts... whatever you prefer! The sodium is hard to calculate because half of the marinade gets tossed so keep that in mind.
Happy Chinese New Year!!
Five Spice Roasted Chicken Legs
Servings: 6 • Serving Size: drumstick + thigh • Old Points: 7 pts • Points+: 7 pts
Calories: 295.3 • Fat: 8.7 g • Carb: 5.3 g • Fiber: 0.2 g • Protein: 46.5 g • Sugar: 2.7g
Sodium: 550 mg (actually less since most marinade is tossed)
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
- 3 lbs (6) chicken legs (thighs and legs attached), fat trimmed
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).