Testing - Five-Spice Chicken

2 tbsp lemon juice

1+1 tbsp vegetable oil

2 tsp liquid honey

1 tsp five-spice powder

1/4 tsp salt

1/4 tsp pepper

8 chicken pieces

1. Pre-heat oven to 425F.
2. In large bowl, whisk together lemon juice, oil, honey, five-spice powder, salt and pepper. Remove skin from chicken if desired. Add chicken to marinade, turning to coat; let stand for 15-30 minutes. (OR use a large zip-lock bag, put in chicken, pour in marinade, lock bag and shake to coat chicken. Let stand for 15-30minutes to season.)
3. In an ovenproof skillet, heat 1 tbsp oil over medium-high heat; brown chicken in batches, skin-side down for 8-15 minutes or until golden, adding more oil if necessary. Drain fat from skillet.
4. Return all chicken to skillet. Roast in oven until juices run clear when chicken is pierced or internal temperature reaches 160F for boneless and 175F for bone-in chicken.