Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. —Leslie Palmer, Swampscott, Massachusetts
Chicken Legs with Balsamic Vinaigrette
Chicken Legs with Balsamic Vinaigrette
Prep Time
10 min
Cook Time
45 min
Yield
2 servings
Ingredients
- 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
Directions
- In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade.
- Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.
Nutrition Facts
1 chicken leg quarter: 261 calories, 15g fat (3g saturated fat), 90mg cholesterol, 202mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
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