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Chicken Legs with Balsamic Vinaigrette

 Chicken Legs with Balsamic Vinaigrette
Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. —Leslie Palmer, Swampscott, Massachusetts
2 ServingsPrep: 10 min. + marinating Bake: 45 min.


  • 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.
Nutritional Facts: 1 chicken leg quarter equals 261 calories, 15 g fat (3 g saturated fat), 90 mg cholesterol, 202 mg sodium,

2 of 2

Chicken Legs with Balsamic Vinaigrette (continued)

Nutritional Facts: 3 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.