Five Spice Chicken Thighs with Orange Pesto
Five Spice Chicken
  • Avocado oil, coconut oil, or ghee
  • 3 - 6 bone-in, skin-on chicken thighs
  • About ½ tsp. five spice powder per chicken thigh, available here
  • About ¼ tsp. Herbamare per chicken thigh, available here
Citrus Pesto
  • 2 packed cups basil
  • Zest of ½ large orange
  • 4 Tbs. orange juice (from half the orange)
  • 2 Tbs. lemon juice (from one lemon)
  • Big pinch of salt
  • ½ garlic clove
  • ⅓ cup pistachios or pine nuts
  • 3 Tbs. olive oil
  1. Preheat the oven to 400 and lightly grease an ovenproof saute pan or baking dish with your oil of choice.
  2. You can increase or reduce the number of chicken thighs to your needs, and I've listed the seasoning required per piece of chicken. No need to be precise with measurements, though, you can just eyeball it. Sprinkle each chicken thigh, top and bottom, with five spice powder and lightly with the Herbamare. Press the seasoning into the meat.
  3. Place the chicken thighs skin-up in the prepared pan -- there should be breathing room between each piece of chicken to allow proper browning.
  4. Bake for 30 - 35 minutes, until a thermometer inserted reads 160 degrees. Halfway through baking, turn the chicken over so get some of the rendered fat on the skin, and place the chicken once again skin up. This helps create a crispy skin.
  5. While the chicken is baking, prepare the pesto. Combine all ingredients and blend with an immersion blender.
  6. Serve the chicken with the pesto.
  7. This recipe makes as many chicken thighs as you want, and about ⅔ cup pesto.
Recipe by Empowered Sustenance at