Baked Chicken Legs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 332.8
- Total Fat: 20.0 g
- Cholesterol: 133.5 mg
- Sodium: 305.8 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 1.6 g
- Protein: 29.3 g
View full nutritional breakdown of Baked Chicken Legs calories by ingredient
Introduction
Low Carb/Keto Low Carb/KetoNumber of Servings: 4
Ingredients
-
8 leg Chicken leg, raw w/skin (by LIZSLBS)
2 tbsp Poultry seasoning
1 oz El Mexicano Achiote Rojo (by AZHIKERCHICK)
1 1tsp Coconut Oil
1 dash Salt
1 tsp Cayenne Pepper (Ground)
2 tbsp Butter, unsalted
1 medium (2-1/2" dia) Onions, raw
1 medium whole (2-3/5" dia) Red Ripe Tomatoes
1 clove Garlic (minced)
1/4 cup Water
Directions
1. Season chicken legs with poultry seasoning, achiote, salt, cayenne, garlic pepper and coconut oil. Let marinate for at least 30 min. (If left to marinate overnight in the fridge it is more flavorful )
2. Pre-heat oven to 350 deg. Heat a medium sized skillet (which can be used in the oven) on medium heat. Add butter. Add chicken legs do not discard seasoning leftovers. Brown/Sear all around (10min +-).
3. Add leftover seasonings, water, sliced onions and tomato to legs. Cover skillet and move to oven. Baked legs for 30 mins covered. Turn once in between. Once legs have been cooked through turn off stove and let them sit for 10mins.
Serving Size: Makes 4 servings (2 legs each serving)
Number of Servings: 4
Recipe submitted by SparkPeople user SUPERDEVILKUKOS.
2. Pre-heat oven to 350 deg. Heat a medium sized skillet (which can be used in the oven) on medium heat. Add butter. Add chicken legs do not discard seasoning leftovers. Brown/Sear all around (10min +-).
3. Add leftover seasonings, water, sliced onions and tomato to legs. Cover skillet and move to oven. Baked legs for 30 mins covered. Turn once in between. Once legs have been cooked through turn off stove and let them sit for 10mins.
Serving Size: Makes 4 servings (2 legs each serving)
Number of Servings: 4
Recipe submitted by SparkPeople user SUPERDEVILKUKOS.
