Roasted Chicken Leg
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 391.3
- Total Fat: 18.8 g
- Cholesterol: 104.0 mg
- Sodium: 159.8 mg
- Total Carbs: 26.4 g
- Dietary Fiber: 5.0 g
- Protein: 29.4 g
View full nutritional breakdown of Roasted Chicken Leg calories by ingredient
Introduction
Roasted chicken leg quarters with baby carrots, potatoes, onions. Roasted chicken leg quarters with baby carrots, potatoes, onions.Number of Servings: 1
Ingredients
-
3.5 oz of baby carrots (halved)- about a handful
12.3 oz red potatoes (sliced)- about three and a half
3 oz red onion (diced)- about 1/2 of an onion
2 tablespoon Olive Oil
Chicken Leg quarters skinned 1lb 4 oz total
Roasting Pan
Foil
Directions
Preheat the oven to 450 degrees.
Peeling the potatoes is optional, but make sure they are washed and free of spots. Slice the potatoes.
Dice the onions.
Halve the baby carrots.
Remove the skin and excess fat from each leg quarter. If you'd like to remove the leg from the thigh this would be the time to do it!
Line the roasting pan with the foil. Coat the foil with 1 tbsp of olive oil.
Lay the leg quarters in the center of the pan. Make a thin layer of potatoes around the base of the pan. Try not to overlap the potatoes, but its alright if they're crowding the chicken and each other. Sprinkle the onions and carrot halves over the layer of potatoes and chicken.
Drizzle the remaining tablespoon of olive oil over the chicken, potatoes, onions, and carrots. Season with salt and pepper or whatever seasonings you like!
Place in the oven for 35 minutes. Check at the 35th minute. If the potatoes are not golden brown, continue to cook for an additional five minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user CANDACEMICHELLE.
Peeling the potatoes is optional, but make sure they are washed and free of spots. Slice the potatoes.
Dice the onions.
Halve the baby carrots.
Remove the skin and excess fat from each leg quarter. If you'd like to remove the leg from the thigh this would be the time to do it!
Line the roasting pan with the foil. Coat the foil with 1 tbsp of olive oil.
Lay the leg quarters in the center of the pan. Make a thin layer of potatoes around the base of the pan. Try not to overlap the potatoes, but its alright if they're crowding the chicken and each other. Sprinkle the onions and carrot halves over the layer of potatoes and chicken.
Drizzle the remaining tablespoon of olive oil over the chicken, potatoes, onions, and carrots. Season with salt and pepper or whatever seasonings you like!
Place in the oven for 35 minutes. Check at the 35th minute. If the potatoes are not golden brown, continue to cook for an additional five minutes.
Number of Servings: 1
Recipe submitted by SparkPeople user CANDACEMICHELLE.