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Here is my latest recipe for oven-baked five-spice roast chicken thighs seasoned with garlic, honey, and five-spice powder. This roast chicken recipe needs simple ingredients, perfect for a quick, budget-friendly midweek meal. I have been in New Zealand recently and realized that food is a universal language transcending all borders and cultures. I am excited to incorporate local ingredients and cooking techniques into my recipes while still utilizing the skills and flavors of Asian cooking. Meanwhile, let me explain how to make this oven-baked five-spice roast chicken thigh recipe that will leave you craving more. #FiveSpiceChicken ======================================= Recipe: (Please download the recipe and read the full details at ) Ingredients 3 chicken thighs, skin on and bone in 2 tsp light soy sauce 1 tbsp oyster sauce 1 tsp sesame oil 1 tbsp clear honey 1/4 tsp ground black pepper 1.5 tsp Chinese five-spice powder 1 tbsp garlic, minced Method - Combine all the ingredients in a small bowl. Mix them well until they are thoroughly combined. - Pat dry the chicken thighs with a paper towel. - Rub the spice marinade all over the chicken in a large mixing bowl, making sure that the marinade is distributed evenly. - Keep the seasoned chicken in the fridge for at least two hours. - Preheat the oven to 190°C/375°F. Remove the marinated chicken from the fridge and let it come to room temperature before baking. - Next, line a roasting tray with a baking sheet, and place the chicken thighs with the skin side facing up on the tray. - Apply some olive oil to the chicken. Roast the chicken for 25-30 minutes or until it reaches an internal temperature of 74°C/165°F to ensure it is cooked. - Once cooked, let the chicken rest for a few minutes before serving to allow the juices to redistribute. - Garnish with chopped green onions (spring onion), and enjoy. ======================================= Website:
