Five spice roasted chicken legs
Experience the bold flavors of our Five Spice Roasted Chicken Legs. This easy-to-make recipe features juicy chicken thighs marinated in a delectable blend of garlic, onion, ginger, honey, and soy sauce, with a touch of black pepper. Perfectly roasted for a savory and aromatic meal that’ll impress your taste buds!
- 10 May 2024
- Cook time 75 min
- Prep time 365 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 160 grams |
| Energy | |
| Calories 310kcal | 12% |
| Protein | |
| Protein 22g | 15% |
| Carbohydrates | |
| Carbohydrates 5g | 2% |
| Fiber 0.33g | 1% |
| Sugar 3.36g | 3% |
| Fat | |
| Fat 22g | 26% |
| Saturated 6g | 20% |
| Cholesterol 130mg | - |
| Vitamins | |
| Vitamin A 30ug | 3% |
| Choline 66mg | 11% |
| Vitamin B1 0.11mg | 9% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 6mg | 39% |
| Vitamin B6 0.52mg | 30% |
| Vitamin B9 7ug | 2% |
| Vitamin B12 0.81ug | 34% |
| Vitamin C 0.91mg | 1% |
| Vitamin E 0.28mg | 2% |
| Vitamin K 2.84ug | 2% |
| Minerals | |
| Calcium, Ca 20mg | 2% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 1.15mg | 10% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 350mg | 10% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 770mg | 51% |
| Zinc, Zn 1.84mg | 17% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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