Chicken Legs with Balsamic Vinaigrette Recipe
Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. —Leslie Palmer, Swampscott, Massachusetts
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
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