Jan 23, 2012

Five Spice Roasted Chicken Legs



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
Skinnytaste.com
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)


Ingredients:


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

Directions:

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).

76 comments :

  1. This recipe calls for fish sauce in the directions but not in the ingredients so I'm wondering how much? Thanks.

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  2. Don't know where I saw fish sauce. Sorry about that. Thanks. Looks delicious, can't wait to make it!

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  3. YUM! Been wondering what to do with the 5 spice powder I have in my spice cabinet! These look sooo good!

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  4. Just a quick question. Can you baste the chicken with the marinade that the chicken was sitting in for hours? Thanks for the wonderful mean ideas. I am constintly making your dishes.
    Thanks.
    Tricia

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  5. that looks so delish! yum!!!

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  6. Yes, you can baste it with the marinade but be sure it's not at the very end, you don't want to mix raw chicken with cooked.

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  7. i am so excited that you are trying chinese dishes...i love chinese food and love the idea of making it healty

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  8. Yum this looks so delicious. Can't wait to try this!

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  9. Wow! This sounds delicious! I am making this this week! Thanks!

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  10. I just ate dinner and this is making my mouth water! Even though I'm not hungry! Looks yum!

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  11. Can you make this with Chicken Breast? This sounds really good

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  12. Is 5 spice powder something I can blend out of my own spices or do I have to purchase it already made?

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  13. Can you teach me how to be so creative in the kitchen? Please? :)

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  14. Are the P+ calculated with the chicken skin? OR do you remove it before baking or before eating?

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  15. Looks delicious -- I just bought five spice and didn't know what to use it for! Thanks for the recipe and I hope you and yours are having a lovely New Year, Gina!
    Best,
    Gloria

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  16. Yum! Looks great - my family have requested this for tomorrow!

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  17. you never fail to WOW me! i've been making your recipes almost every night and they are easy/yummy/SKINNY. my waist line thanks you!

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  18. Did you take the skin off the chicken?

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  19. I accidentally added 5 spice to chicken ropa viejo by accident one time instead of cumin. Oops... I bet it will taste better in this!

    Also Gina how did you do the shaved carrots? They look so great! Did you cook them peeled like that? Or did you shave/peel them before cooking?

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  20. deeeelicious! Love more chicken recipes.

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  21. Thank you so much for posting gluten-free options! When I cut out gluten I had to teach myself how to cook, and your blog has really helped me along! I appreciate it so much and can't wait to try this!

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  22. I want to make this tomorrow!!!! How much would the points change if I just made this with chicken thighs?

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  23. Do you leave the skin on?

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  24. I have a new found appreciation for oven roasting and this looks like it would fit the bill. Looks delicious!

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  25. Can't wait to make this! Thx for all the awesome skinny recipes! You're the best!!

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  26. What is the 5 spice blend, and how do I make it at home? Looks great! Can't wait to try.

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  27. I also ask if the skin is removed in the ppv calc? Looks yummy.

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  28. Make your own Chinese Five spice powder seasoning mix using either ground or whole spices.
    Prep Time: 15 minutes

    Total Time: 15 minutes


    Ingredients:

    1 tsp. ground Szechwan pepper
    1 tsp. ground star anise
    1-1/4 tsp. ground fennel seeds
    1/2 tsp. ground cloves
    1/2 tsp. ground cinnamon
    1/2 tsp. salt
    1/4 tsp. ground white pepper
    Preparation:

    Combine all ingredients in small airtight container. Store in a cool, dry place.

    I found this recipe at busycooks.about.com

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  29. thank you Gina! this looks great! I have recently made your chocolate chip scones and baked oatmeal with banana and blueberry... both were wonderful!

    Any idea on how long to cook if I just use thighs?

    Thanks!

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  30. I have a whole bottle of Chinese five spice powder I used forming recipe! I can't wait to try out this recipe with my forgotten spice.

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  31. Jensin2grapes1/24/12, 12:06 PM

    Hi Gina,

    I have tried to print this several times at the print friendly version and the only ingredient that comes up is the chicken. Is it my computer or a glitch? Help!

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  32. This looks very yummy! Just finished your swedish meatballs for breakfast. Your recipes are the best leftovers! Thank you for all the great ideas. My monthly menu is full of your recipes and we've (husband, 3 kids and I) love them all.

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  33. Hello Gina,

    All your recipes look fantastic! I had a quick qn about the grated ginger - as someone who hates to clean her microplane, can I just throw coarsely cut up ginger into the blender (vs grating it first)?

    Thanks for all these amazing recipes and providing WW points for them.

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  34. This looks great-I love using Five Spice powder. Just gives everything that "exotic" taste. Thanks for sharing!

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  35. These look delicious. I'm not a huge fan of drumsticks, but I'm always looking for new easy healthy ways to prepare chicken thighs.

    Thanks for another wonderful recipe.

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  36. I too was wondering if the skin is on or off and if the points are included with or without. This looks absolutely wonderful and I cant wait to try it. Also, Id love to know how you did the carrots...feeds the eyes as well as the tummy :)

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  37. I just tried to print the recipe, and it's blank under ingredients. Can you please check into this.

    Thanks In Advance,
    Rhonda

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  38. I have this marinading right now and I've left the skin on - I feel chicken cooks better with it on and I'll pull it off mine before eating.

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  39. I definitely have to try this one. However, did you cook it with the skin on or off? If you left the skin on, did you take it off before eating? Thanks!

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  40. I searched all over Albertsons today and couldn't find Chinese 5 spice. Where do you find it?

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  41. making this with boneless skinless thighs and put it on the grill.

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  42. This looks delicious, but when I go to print the recipe, all the ingredients are not listed, only the chicken. How can i get it to print everything?

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  43. I just printed this as a pdf and the pdf looked fine. Maybe save as pdf then print?

    The 5-spice should be in the spice aisle. McCormick makes it.

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  44. About the skin, unless I say skinless, the nutritional info is with the skin. Without would be less points.

    Personally, if I am going to roast a chicken I am leaving the skin on. I trimmed all the excess fat off but left the skin and yes, I ate the skin. Completely up to you if you want to eat it, but I would roast it with the skin on.

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  45. Gina: I made this recipe the other night. I want to do a post on it w/photo. May I refer people to your blog for the recipe? I don't want to copy it to my blog, due to your copyright note on your blog. Can you email me let me know? Thanks!
    Gloria gloria(dot)vincent(at)yahoo(dot)com

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  46. I made this last night and it was absolutely delicious! Even my pickiest child at 2 pieces! Thanks for such great recipes!!!

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  47. Do the points plus include sides? For example, the rice? Thanks--Kelly

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  48. Hmm This looks yummy! I'll try it!

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  49. Mine is marinating right now but the five spice I bought actually has licorice in it and it smells VERY licoricey(didnt read the bottle first:(). I was so excited and now I am scared that it will taste like black licorice!

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  50. Margaret7471, anise has a licorice smell to it. Are you sure the 5 spice has licorice in it, or is it the anise? - Hope this helps.

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  51. It actually says licorice! Plus star anise, fennel cinammon and pepper! Ugh. We shall see....

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  52. Delicious! Making this now! Smells amazing! I've planned our whole month's menu from your blog! Question-- are this shaved carrots in the photo? Love the presentation, but how would you make those? Thanks!

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  53. margaret7471: how did your chicken come out w/ the licorice- 5 spice. I just marinated mine & I noticed the 5 spice I'm using has licorice root in it :(.....I hope it comes out delish.

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  54. Just tried this (no sugar added) with the roasted broccoli and some arugula with roasted pumpkinseeds and my boyfriend said: "I think this is the most delicious meal you've ever made" and I can only agree (I was so happy to Findus 5 spice in sweden :) ) Thank you for wonderful recepies!

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  55. Finally going to try this one tomorrow, can't wait !!!!

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  56. Soooooooooooooooooo yummy. I emailed the recipe to my husband yesterday while i was at work and he had it ready when i got home and it was so tasty!!!! We had it with some rice pilaf and a salad. I couldnt find whole legs so he just made it with drumsticks. perfect perfect perfect. no left overs in our house!!

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  57. This is mmmmmmarvelous! My husband does NOT have an adventurous palate (he's a meat and potatoes guy--loved your Salisbury Steak!) and I thought five-spice might be a little outside of his comfort zone, but he went back for seconds! Served it with your roasted broccoli with smashed garlic and some brown rice--a very successful dinner!

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  58. And I have to add that we had the leftovers tonight, served cold (I love cold chicken). It's wonderful; I'm envisioning warmer weather and a picnic basket with a container of this chicken nestled under a cold pack. Yum!

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  59. I made this last night with chicken breasts because I didn't have anything else and it turned out too strong tasting for our liking. Do you think if I used it with the suggested chicken pieces it would taste different?

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  60. I made something that is also Asian Inspired last night! Spicy Sesame Chicken Chow Mein :)
    http://runningwithginger.blogspot.com/

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  61. I made this last night...it was AMAZING!

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  62. Made this tonight and it was DELICIOUS! Thank you for sharing! :-)

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  63. Hi Gina. If I were to use boneless skinless chicken breast would I just lower the cooking time? I'm not a fan of dark meat.
    Thanks so much!

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  64. I used an old turkey basting trick of my moms on this and it was great. I poured just a bit of orange juice into the bag I had used to marinate the chicken. Shook it all up and then used that as my basting liquid. So, so delicious. I will make this many times. Thanks!

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  65. I just want to add I used 2 packets of Truvia instead of agave and it turned out great.

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  66. Just made this for dinner on Monday and it turned out great! Everyone liked it including the kids! Thanks for another great recipe

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  67. I made this with a couple of adjustments. and it was fantastic! I added a little vinegar, a 1/4 tsp sesame oil and oyster sauce. I also used boneless chicken thighs and threw them all on the George Foreman. Loved it!

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  68. Made these tonight and they were SO flavorful!!!! I think next time I'm going to make them with skin on breasts. I'm not a huge fan of dark meat.

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  69. what are those "five-spice" ingredients? i can't find it and i think i can buy it separately .... (sorry for my bad english :S)

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  70. Should I spray the rack with cooking spray

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  71. Is the points + total include rice?

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  72. this is a family favorite!!

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  73. This was delicious. My boyfriend and I devoured it. And he's insisting we add this to the regular dinner rotation. Thanks for such a great idea!

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  74. Hey Gina, I'm fairly new to the cookie game. I moved out a year ago so never really had to before! I've found your recipes super helpful and my whole family is impressed with the cookie skills I apparently had hidden.

    My question is, since my kitchen isn't as stocked - is there any way else to cook this besides roasting? I was thinking of making it with chicken thighs... Do you think I could put it in a slow cooker and the flavor would come out ok?

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    Replies
    1. should have said COOKING. not cookie. :-)

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