Ingredients:

• 3 lbs (6) chicken legs (thighs and legs attached), fat trimmed

For the marinade:

• 6 cloves of garlic
• 1 large shallot
• 1 tbsp grated fresh ginger
• 1 tbsp agave (or sugar)
• 1/4 cup reduced sodium soy sauce (tamari for gluten free)
• 1/2 tsp Chinese five-spice powder
• freshly ground black pepper

Directions:

1. In a blender combine the marinade ingredients; blend until smooth.
2. 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.
3. Preheat oven to 400°F.
4. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
5. 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°F, about 45 minutes longer (Insert thermometer between the leg and the thigh).