Five Spice Roasted Chicken Legs

Ingredients

• Garlic

  Raw

  6 cloves, minced or 18g

• Shallots

  Raw

  4 tbsp chopped or 40g

• Ginger root

  Raw

  1 tbsp or 6g

• Honey

  1 tbsp or 21g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Chinese Five Spice Blend Grinder

  President's Choice

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken drumstick

  Broilers or fryers, meat and skin, raw

  6 drumstick, bone removed or 438g

Directions

1. In a blender, combine garlic, shallots, ginger, honey, soy sauce, Chinese Five Spice, and pepper; blend until smooth to prepare the marinade.
2. Place the chicken in a large, resealable bag or container, add marinade, and ensure chicken is evenly coated. Refrigerate for 6-8 hours or overnight.
3. Preheat oven to 400°F. Arrange chicken on a rack in a foil-lined roasting pan and tent loosely with foil.
4. Roast for 30 minutes, remove foil, and continue roasting, basting occasionally, until internal temperature reaches 165°F, about 45 minutes more.

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• Five Spiced Chicken with Pak Choi
• Roasted chicken legs with apples
• Spiced Roast Chicken Breast
• Balsamic Chicken with Roasted Vegetables
• African Chicken Peanut Stew Recipe
• Apricot Glazed Pork Roast