Oven-Baked Five Spice Chicken
This oven-baked five spice chicken is an easy dinner we used to make on busy weeknights. With just 9 ingredients, it's easy to prepare ahead of time, economical, and most importantly, very tasty.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon five spice powder
- 1 tablespoon red onion ((minced))
- 2 cloves garlic ((minced))
- 1 teaspoon oil
- 1 tablespoon shaoxing wine ((or dry cooking sherry))
- 1 teaspoon sesame oil
- 8 bone-in, skin-on chicken thighs ((or 4 chicken leg quarters))
Instructions
- 1
Combine the soy sauce, salt, five spice, red onion, garlic, oil, shaoxing wine (or sherry), and sesame oil in a mixing bowl and set aside. Pat the chicken dry and add it to the marinade, making sure to get the marinade under the skin of the chicken. Marinate overnight or at least 20 minutes.
- 2
Preheat oven to 375 degrees F (190 degrees C) and line a sheet pan with non-stick foil or parchment paper. Place the chicken on the pan and roast for 35-40 minutes.
- 3
If the chicken has not crisped up in that time, turn on the broiler for a few minutes, but don't walk away while this is happening, or they may burn!
- 4
The chicken is cooked through when you stick a fork in the side and the juices run clear. Serve with steamed rice and a vegetable for a complete dinner!