Crispy Oven-Roasted Five-Spice Chicken Legs

Five Spice Roasted Chicken Legs

Rating: 4.88 from 8 votes

Oven-roasted chicken legs infused with fragrant Chinese five-spice for a quick, delicious dinner that pairs well with rice and vegetables.

Ingredients

• 3 lbs — 6 chicken legs (thigh and drumstick attached), trimmed of excess fat

For the marinade:

• 6 garlic cloves
• 1 large shallot, roughly chopped
• 1 tbsp grated fresh ginger
• 1 tbsp agave or sugar (honey or maple syrup work too)
• 1/4 cup reduced-sodium soy sauce (use tamari for gluten-free)
• 1/2 tsp Chinese five-spice powder
• Freshly ground black pepper, to taste

Instructions

1. In a blender or food processor, combine the shallot, garlic, grated ginger, agave (or sugar), reduced-sodium soy sauce, Chinese five-spice powder, and a few grinds of black pepper. Blend until smooth to form the marinade.
2. Place the chicken legs in a large resealable bag or a shallow container. Pour in the marinade, seal or cover, and toss or turn to coat the chicken evenly. Refrigerate for at least 6–8 hours or overnight for best flavor penetration.
3. When ready to roast, preheat the oven to 400°F (200°C).
4. Line a roasting pan with foil for easier cleanup and set a rack inside. Arrange the marinated chicken on the rack, skin-side up if skin-on. If desired, loosely tent the pan with foil to prevent excessive browning at first.
5. Roast the chicken in the center of the oven for 30 minutes. Remove the foil tent and continue roasting, basting occasionally with the pan juices, until the internal temperature reaches 165°–170°F (74°–77°C) when measured between the thigh and drumstick. This usually takes about 45 minutes more, depending on oven and piece size.
6. Once cooked, let the chicken rest 5–10 minutes before serving to allow juices to redistribute. Serve with steamed jasmine rice, brown fried rice, or noodles and a side of vegetables.

Tips and Variations

• If you prefer less sodium, use low-sodium soy sauce or dilute the marinade with a tablespoon or two of water and discard most of the marinade before roasting.
• To make the recipe gluten-free, substitute tamari for soy sauce.
• For a sweeter glaze, brush additional honey or agave on the chicken during the last 10–15 minutes of roasting and broil briefly for extra caramelization—watch closely to avoid burning.
• Use a meat thermometer for reliable results. Insert it between the thigh and drumstick without touching bone.
• Leftovers keep well refrigerated for 3–4 days and reheat gently in a 350°F oven to preserve texture.

Nutrition

Per serving: Calories 295.5 kcal; Carbohydrates 5.5 g; Protein 46.5 g; Fat 8.5 g; Saturated Fat 2 g; Cholesterol 180 mg; Sodium 550 mg; Fiber 0.5 g; Sugar 2.5 g.