Monday, January 7, 2013

Five Spice Roasted Chicken

* Weeknight Meal * Gluten-Free * Healthy *

Welcome to Chicken Week at The Helpful Husband! Join us as we drool over our favorite chicken recipes of 2012!

We make this decadent meal a few times a month and it never ceases to grace my family's faces with goofy grins. It is perfect for a weeknight dinner and tastes so rich and delicious your family will have no idea they’re devouring healthy food!

While chicken legs are a flavorful and inexpensive choice, we love thighs the best. I buy them in bulk and freeze them in family-size portions. You can do this with any part of the chicken.

Editor’s Note: This is listed as a weeknight meal, but remember to throw it in the marinade the day before!

Five Spice Roasted Chicken
Courtesy of
Serves 6

6 cloves of garlic
1 large shallot
1 tbsp grated fresh ginger
1 tbsp agave (or sugar)
¼ cup reduced sodium soy sauce (Tamari for gluten-free.)
½ tsp Chinese five-spice powder
Freshly ground black pepper
3 lbs (6) chicken legs (thighs and legs attached), fat trimmed or 12 chicken thighs

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°. 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°, about 45 minutes longer (Insert thermometer between the leg and the thigh).

For a printable version of this recipe, please click here.

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