295.5 Cals 46.5 Protein 5.5 Carbs 8.5 Fats
PREP TIME:
10 mins
COOK TIME:
1 hr 15 mins
MARINATE TIME:
6 hrs
TOTAL TIME:
7 hrs 25 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:Chinese, Japanese
Oven roasted chicken legs take on exotic Asian flavors by the addition of a little Chinese five-spice.
INGREDIENTS
3 lbs 6 chicken legs (thighs and legs attached), fat trimmed
For the marinade:
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
INSTRUCTIONS
In a blender combine the marinade ingredients; blend until smooth.
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.
Preheat oven to 400°F.
Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
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).
Calories: 295.5kcal, Carbohydrates: 5.5g, Protein: 46.5g, Fat: 8.5g, Saturated Fat: 2g, Cholesterol: 180mg, Sodium: 550mg, Fiber: 0.5g, Sugar: 2.5gBlue Smart Points:10Green Smart Points:10Purple Smart Points:10Points +:7