Last month, I spent a relaxing weekend with two of my besties. We hardly had anything on the schedule and figured things out as our tummies directed. We strolled from one shop to the next destination half a mile away without a second thought, stayed up late, slept in late, casually took Lyfts around (no car seats to install!) and were undaunted by long lines at popular restaurants. It was glorious.
We also didn’t have our kids with us, which you probably figured out six words into the previous paragraph. We even made it past the intense catching-up phase of conversation and moved onto the random-stuff-I’m-wondering-about phase–something we haven’t gotten to in years. So when I randomly asked, “So what’s in your cooking rotation that you love these days?” I was delighted when they immediately started sharing some tried and true favorites: a new mac ‘n cheese recipe, a recipe for Instant Pot Hainan chicken and rice, stir fry combinations, and this delectable oven-baked five spice chicken recipe. YES. We were about to spice things up. Literally.
I love a good “shake and bake” recipe, and this one might be my new favorite! I didn’t have Chinese five spice on hand when I tried it the first time (what kind of Chinese American am I?!), but this recipe is definitely going in the rotation so I bought some soon after. The spice mix I originally used is strong, but the browned, crispy skin with that baked-in flavor is divine. We actually preferred the homemade spice mix to the store-bought one, but store-bought definitely saves time!
I love that I can take five minutes to do the prep work the night before, after the kids are down. The next day, forty-five minutes before dinner, I just pop them in the oven and that’s it!
Also, the kids begged me to make it again, so that’s a big win in my book!
These chilly fall evenings are the perfect time to give this baked chicken recipe a try! Enjoy!
Oven-Baked Five Spice Chicken
Makes 4-6 chicken thighs
(Note to self: Four thighs is never enough–double this recipe!)
Slightly adapted from thewoksoflife
Ingredients:
- 1 tbsp soy sauce
- 1 tsp salt
- 1 tsp five spice powder
(or equal parts cinnamon, cloves, ginger, anise, and pepper) - 1 tbsp red onion (optional)
- 2 cloves garlic
- 1 tsp oil
- 1 tbsp shaoxing wine (or dry cooking sherry)
- 1 tsp sesame oil
- 4-6 bone-in, skin-on chicken thighs
Instructions:
- Marinate the chicken: Combine the soy sauce, salt, five spice, red onion, garlic, oil, wine, and sesame 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 (recommended) or at least 20 minutes.
- Preheat the oven to 375°F and line a sheet pan with non-stick foil or parchment paper. Place the chicken on the pan, skin side up, and roast for 35-40 minutes.
- If the skin isn’t dark brown and crispy yet, then turn on the broiler for 1-3 minutes. Keep an eye on it to make sure it doesn’t burn! If the broiler scares you, you can try turning your oven up to 450°F for 10 minutes (which is what I did, to additionally roast some vegetables), and it also turned out wonderfully.
- Check chicken for doneness and serve with steamed rice and vegetables (suggestion: sauteed napa or bok choy) for a delicious dinner!
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