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°F 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