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Chicken Legs with Balsamic Vinaigrette

Total Time

Prep: 10 min. + marinating Bake: 45 min.

Makes

2 servings

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

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

  1. 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.
  2. 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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