Five Spice Roasted Chicken Legs

Marinade

6 cloves of garlic

1 large shallot

1 tbsp grated fresh ginger

1 tbsp agave or sugar

1/4 cup reduce 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)

Combine the marinade ingredients and blend until smooth.

Place the chicken in a large, resealable ziploc 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 degrees.  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 to 170 degrees F, about 45 minutes longer.