Five Spice Roasted Chicken

Courtesy of skinnytaste.com

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).