Recipe Of The Day: Five-Spice Chicken

-2 tbsp (25 ml) lemon juice
-2 tsp (10 ml) liquid honey
-1 tsp (5 ml) five-spice powder
-8 chicken pieces

In a large bowl, whisk together lemon juice, 1 tbsp (15 ml) vegetable oil,five-spice powder, honey, and 1/4 tsp (1 ml) each salt and pepper.Remove the skin from chicken if desired (to reduce fats). Add chicken to marinade, turning to coat; let stand for 5 minutes.In ovenproof skillet, heat 1 tbsp (15 ml) 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 425ºF (220ºC) oven until juices run clear when chicken is pierced.