Recipe: Honey Roasted Asian Chicken
A five minute, five ingredient dish that’s perfect for weeknight cooking
When it comes to weeknight dinners, fast, simple and delicious are exactly what you’re looking for. So chef Shahir created a five ingredient meal that’s guaranteed to take the stress out of cooking. It’s all baked on one sheet pan, so it’s ready in no time and the cleanup is minimal. The highlight of this meal is the chicken seasoned with a Chinese Five Spice blend. This mix is becoming more and more widely available and it gives you the perfect blend of fennel, star anise, clove, cinnamon and Szechuan peppercorn all in one perfect blend. This dish is also perfect for leftovers the next day — just shred up the chicken for a stir fry and serve over basmati rice. It’s a one-pan wonder!
- 4 whole chicken legs
- 2-3 large sweet potatoes
- 1 head broccoli or 1 bunch Chinese broccoli (gai lan)
- ⅓ cup honey
- 1-2 tbsp Chinese Five Spice
- Oil, salt and pepper
Preheat oven to 375F.
Add chicken legs to a large baking pan. Rinse and scrub potatoes and cut into ½ inch half moons, add to baking pan. Wash broccoli and if using Chinese broccoli, trim ends and discard any wilted or yellow leaves. If using regular broccoli, trim bottom and peel and cut stem into ½ inch slices and florets into 2 inch pieces, add to baking pan.
Drizzle honey, a generous amount of whatever oil you have on hand, Chinese Five Spice and salt and pepper over chicken and veggies. Use your hands to toss ingredients together and fully coat everything.
After washing hands, transfer to a 375F oven and bake for 35-40 minutes until veggies are tender and juices run clear from the chicken.
Servings: Makes 4-6 servings