Five Spice Roasted Chicken Leg

[Ingredients]

• 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

• 6 chicken legs (thighs and legs attached), fat trimmed

[Steps]

1. In a blender combine the marinade ingredients; blend until smooth.

2. Place the chicken in a large, resealable zip-top bag or container and pour in the marinade.

3. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.

4. Preheat oven to 205degC. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.

5. Roast the chicken in the center of the oven 30 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 75degCF, about 45 minutes longer (Insert thermometer between the leg and the thigh).

Adapted from Skinny Taste

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