Whole chicken legs make a beautiful presentation, but you can opt for drumsticks or chicken thighs—just watch the timing, as they’ll be ready a little faster. This recipe only uses one skillet to help you cut down on cleanup. Serve with bok choy and rice to soak up all the delicious sauce.

Adam Dolge
EatingWell Magazine, January/February 2021

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Credit: Jacob Fox

Recipe Summary

active:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F.

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  • Heat oil in a large ovenproof skillet over medium-high heat. Pat chicken dry and sprinkle with pepper. Add the chicken to the pan, skin-side down, and cook, flipping once, until golden brown on both sides, about 8 minutes total. Transfer to a clean plate. Pour off all but 1 tablespoon fat.

  • Add scallion whites, garlic and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add broth, tamari (or soy sauce), star anise, orange juice and lemon juice and cook, stirring and scraping up any browned bits, until it comes to a simmer. Return the chicken to the pan, skin-side up, and transfer to the oven.

  • Roast until an instant-read thermometer inserted in the thickest part of a leg without touching bone registers 165°F, 20 to 25 minutes.

  • Transfer the chicken to a clean plate. Discard the star anise. Place the pan over medium-high heat (careful, the handle will be hot) and bring the sauce to a simmer. Whisk cornstarch and water in a small bowl; slowly whisk into the sauce. Cook, stirring, until thickened, about 1 minute. Spoon the sauce over the chicken and top with scallion greens. Serve with orange wedges, if desired.

Nutrition Facts

237 calories; fat 11g; cholesterol 114mg; sodium 635mg; carbohydrates 9g; dietary fiber 1g; protein 25g; sugars 3g; saturated fat 2g.
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