Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice.
3lbs6 chicken legs (thighs and legs attached), fat trimmed
For the marinade:
1tbspgrated fresh ginger
1/4cupreduced sodium soy sauce(tamari for gluten free)
1/2tspChinese five-spice powder
freshly ground black pepper
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).