2 tbsp lemon juice
2 tsp liquid honey
1 tsp five-spice powder
8 chicken pieces
1. In large bowl, whisk together lemon juice, 1 tbsp vegetable oil, honey, five-spice powder and 1/4 tsp each salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 5 minutes.
2. In ovenproof skillet, heat 1 tbsp vegetable oil over medium-high heat; brown chicken, in batches and adding more oil if necessary. Drain fat from skillet.
3. Return all chicken to skillet. Roast in 425蚌 oven until juices run clear when chicken is pierced, about 30 minutes.
Yield: 4 servings
cal 275
pro 26 g
total fat 17 g
sat. fat 3 g
carb 5 g
fibre trace
chol 94 mg
sodium 226 mg