Five spice roasted chicken legs
These five spice roasted chicken legs combine garlic, onion, ginger, honey, and soy sauce for a mouthwatering blend of sweet and savory flavours. Ideal for both weeknight dinners and special occasions, this recipe features marinated chicken roasted until crispy.
Cook time 75 min
Prep time 365 min
Ingredients:
6 garlic cloves4 tbsp onion
1 tbsp ginger root
1 tbsp honey
1/4 cup soy sauce
1 dash black pepper
6 chicken thighs
This five-spice roasted chicken legs recipe is a delicious, savory dish that combines the complex flavors of garlic, onion, ginger, honey, soy sauce, and a hint of black pepper. It's perfect for a weeknight dinner or a special occasion, offering a mouthwatering blend of sweet and savory with an Asian-inspired twist.
Instructions:
1. In a medium bowl, combine the minced garlic, finely chopped onion, minced ginger root, honey, soy sauce, and a dash of black pepper. Mix well until all the ingredients are evenly incorporated.
1. Place the chicken thighs into a large resealable plastic bag or a shallow dish.
2. Pour the marinade over the chicken thighs, ensuring each piece is thoroughly coated.
3. Seal the bag or cover the dish, and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the meat.
1. When ready to cook, preheat your oven to 375°F (190°C).
1. Line a baking sheet with aluminum foil or parchment paper to make clean-up easier.
2. Place a wire rack on top of the baking sheet. This will allow the heat to circulate evenly around the chicken thighs and help the skin get crispy.
1. Remove the chicken thighs from the marinade, letting any excess drip off.
2. Arrange the chicken thighs on the wire rack, skin-side up.
3. Discard any remaining marinade.
4. Roast the chicken thighs in the preheated oven for 35-45 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
1. Allow the chicken thighs to rest for a few minutes after removing them from the oven.
2. Transfer to a serving platter and enjoy your delicious Five Spice Roasted Chicken Legs!
Once cooked to perfection, these five-spice roasted chicken legs will have a beautifully caramelized exterior and juicy, tender meat. Pair them with your favorite sides, such as steamed rice or roasted vegetables, for a complete and satisfying meal that will impress family and friends alike.
Five spice roasted chicken legs FAQ:
Roast the chicken thighs in a preheated oven at 375°F (190°C) for 35-45 minutes. Ensure they reach an internal temperature of 165°F (75°C) for safe consumption.
Yes, you can use chicken drumsticks instead of thighs. Adjust the baking time as needed, as drumsticks may cook slightly longer. Always check for an internal temperature of 165°F (75°C).
If the skin isn’t crispy, try raising the oven temperature to 400°F (200°C) for the last 5-10 minutes of cooking. You can also broil the chicken for a few minutes while watching closely to prevent burning.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chicken, wrapped tightly, for up to 3 months.
You can substitute soy sauce with tamari, which is gluten-free. Coconut aminos is another great option for a soy-free alternative.
Tips:
- Marinate the chicken legs for at least 30 minutes to allow the flavors to fully penetrate the meat.
- For an extra crispy skin, pat the chicken legs dry with a paper towel before applying the marinade.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Baste the chicken with its own juices halfway through cooking to keep it moist and enhance flavor.
- Line your baking tray with aluminum foil for easier cleanup.
Nutrition per serving
6 ServingsCalories 310kcal
Protein 22g
Carbohydrates 5g
Fiber 0.33g
Sugar 3.36g
Fat 22g
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