- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 2 chicken leg quarters, skin removed
- In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade.
- Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 45-50 minutes or until juices run clear, basting occasionally with pan juices. Yield: 2 servings.
Originally published as Chicken Legs with Balsamic Vinaigrette in Healthy Cooking February/March 2012, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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