Five Spice Roasted Chicken Legs

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These oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice. So delicious!

These oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice. So delicious!Five Spice Roasted Chicken Legs

Such an easy weeknight dish too. These roasted chicken legs are marinated in soy sauce, ginger, shallots, garlic and Chinese five-spice, then baked 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!!

These oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice. So delicious!
These oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice. So delicious!
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4.75 from 4 votes
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Five Spice Roasted Chicken Legs

295.5 Cals 46.5 Protein 5.5 Carbs 8.5 Fats
Prep Time: 10 mins
Cook Time: 1 hr 15 mins
Marinate Time: 6 hrs
Total Time: 7 hrs 25 mins
Yield: 6 servings
COURSE: Dinner
CUISINE: Chinese, Japanese
Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice.

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
WW Points Plus: 7
Keywords: asian chicken recipes, baked chicken legs, how long to bake chicken legs, roasted chicken leg quarters, Roasted Chicken Legs
These oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice. So delicious!

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87 comments

  1. I MADE TODAY FOLLOWED RECIPE EXACTLY BUT THERE WAS NO MARINADE TO DRIZZLE WHILE COOKING. THE MARINADE BURNT ON THE FOIL AND HAD TO COOK THE LEGS 1 HR NOT 45 MINS. IT WAS A LITTLE DRY BUT WE DID ENJOY IT. WHAT CAN I DO NEXT TIME I MAKE IT? REALLY LIKE TO KEEP THE MARINADE AND ADD IT AS IT COOKS.

  2. This was full of flavor. I marinated it overnight. I served it with rice and a vegetable. This is a keeper!