Five Spice Roasted Chicken Legs
Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice.
Foto: Skinnytaste
Ingredients
- 3 lbs 6 chicken legs (thighs and legs attached), fat trimmed
- 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
Steps
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In a blender combine the marinade ingredients; blend until smooth.
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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.
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Preheat oven to 400°F.
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Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
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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 Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| 6 chicken legs | 3 lbs | - | - |
| of garlic | 6 cloves | - | - |
| shallot | 1 large | - | - |
| grated fresh ginger | 1 tbsp | - | - |
| agave | 1 tbsp | - | - |
| reduced sodium soy sauce | 0.25 cup | - | - |
| Chinese five-spice powder | 0.5 tsp | Rp 8.000/100g | Rp 200 |
| freshly ground black pepper | - | - | - |
*Estimated market prices, may vary by region
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