Five Spice Roasted Chicken Legs

Another great recipe idea from Skinny Taste

Five Spice Roasted Chicken Legs

Skinnytaste.com

Servings: 6 • Serving Size: drumstick + thigh • Old Points: 7 pts • Points+: 7 pts
Calories: 295.3 • Fat: 8.7 g • Carb: 5.3 g • Fiber: 0.2 g • Protein: 46.5 g • Sugar: 2.7g
Sodium: 550 mg (actually less since most marinade is tossed)

Ingredients:

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

3 lbs (6) chicken legs (thighs and legs attached), fat trimmed

Directions:
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).