8bone-in chicken thighs or legs and thighs combined
Salt and pepperto taste
½cuphoisin sauce(I like Lee Kum Kee)
Toasted sesame seeds(optional)
Thinly sliced green onion tops(optional)
Heat oven to 400º F. Line a cookie sheet with foil and spray with cooking spray or lightly oil.
Season the chicken thighs (with or without skin) with the 5-spice powder and salt and pepper. Brush with hoisin sauce and place in the oven.
Bake for 30 - 40 minutes, or until cooked through.
Sprinkle sesame seeds and sliced onion on top, if desired.
**UPDATE** - One of the best parts of this recipe, as written, is the crunchy crisp delicious skin- it's almost candy-like. But since we have been trying to eat leaner more often I've been playing with this recipe a bit to make it cook better without the skin. If going skinless, lower the oven temperature to 375º and use a pan that has at least a 1-inch rim about it. This keeps the meat much moister while allowing the sauce to cook on to the meat.