Five Spice Chicken
- 2 tbsp. lemon juice
- 2 tsp. liquid honey
- 1 tsp. five-spice powder
- 8 chicken pieces
In large bowl, whisk together lemon juice, 1 tablespoon vegetable oil, honey, five-spice powder and 1/4 teaspoon each salt and pepper. Remove skin from chicken if desired.
Add chicken to marinade, turning to coat, let stand for 5 minutes. In ovenproof skillet, heat 1 tablespoon vegetable oil over medium-high heat, brown chicken, in batches and adding more oil if necessary.
Drain fat from skillet. Return all chicken to skillet. Roast in a pre-heated at 425°F oven until juices run clear when chicken is pierced, about 25-30 minutes.
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