Five Spice Roasted Chicken Thighs

This is a great way to make chicken, and I thought I should share it with you before it becomes the time of year when it's too hot to turn on the oven!  Chicken thighs are marinated in a flavorful concoction of Chinese five spice, garlic, shallot, and ginger, and then roasted to golden brown perfection.  This is (slightly) adapted from Skinnytaste.



Five Spice Roasted Chicken Thighs


Ingredients:
4 cloves garlic, grated
1 large shallot, finely minced
1 tbsp fresh ginger, grated
1 tbsp sugar
¼ cup reduced sodium soy sauce
1 tsp Chinese five-spice powder
5 skin-on, bone-in chicken thighs


Directions:
In a small bowl, combine the garlic, shallot, ginger, sugar, soy sauce, and five spice powder.


Place the marinade in a large resealable bag.  Add the chicken, seal bag, and toss to coat.  Place bag in fridge for at least 6 hours.


Preheat oven to 400°.  Line a baking sheet with foil and place a cooling rack on top.  Coat rack with nonstick spray.  Place chicken on rack and cover loosely with a piece of foil.  Bake 15 minutes, remove foil, and cook an additional 20 minutes, or until chicken is cooked through and golden brown.


Serve over rice.


Makes 4 servings.

The Skinnytaste recipe used whole chicken legs, but I had regular thighs on hand so that's what I used.  I increased the five spice from the original recipe because I thought it could use more.

This chicken is really good served over rice with broccoli on the side.