Crispy Baked Five Spice Chicken

This crispy baked five spice chicken has fragrant crispy skin with super juicy meat! It is simply done in the oven with a minimum prep work making it ideal for an easy lunch or dinner.

5 from 1 vote

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Prep Time 10

Cook Time 35

Total Time 45

Course Main

Cuisine Chinese inspired

Servings servings

Calories 391 kcal

Ingredients

2 pounds bone in skin on chicken thighs (about 5 pieces)
2 tablespoons avocado oil

For dry rub:

1 teaspoon smoked paprika powder
1 teaspoon salt
½ teaspoon five spice powder
½ teaspoon ginger powder
½ teaspoon garlic powder

For topping:

Cilantro leaves

Instructions

Preheat the oven to 410°F /210°C. Line a baking sheet with aluminum foil for an easy clean up.
Pat dry the chicken thighs with paper towels (key to the crispiness).
Combine the dry rub ingredients in a small bowl, then rub into the chicken thighs including in between the skin and meat.
Arrange the chicken thighs on the baking sheet, with the skin side on top.
Drizzle avocado oil over the chicken and spread with the back of a spoon.
Bake for 35 - 40 minutes or until the inner temperature reaches 165°F/ 74°C. Serve with cilantro leaves.

Nutrition

Serving: 1Calories: 391kcalCarbohydrates: 1gProtein: 25gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 151mgSodium: 584mgPotassium: 337mgFiber: 0.3gSugar: 0.1gVitamin A: 319IUVitamin C: 0.1mgCalcium: 17mgIron: 1mg

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.