10SmartPts

ROASTED CHICKEN LEGS RECIPE

INGREDIENTS:

  • 3 lbs (6) chicken legs (thighs and legs attached), fat trimmed

For the marinade:

  • 6 cloves of garlic
  • 1 large shallot
  • 1 tbsp grated fresh ginger
  • 1 tbsp agave (or sugar)
  • 1/4 cup reduced sodium soy sauce (tamari for gluten free)
  • 1/2 tsp Chinese five-spice powder
  • freshly ground black pepper

DIRECTIONS:

  1. In a blender combine the marinade ingredients; blend until smooth.
  2. Place the chicken in a large, resealable zip-top bag or container and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.
  3. Preheat oven to 400°F.
  4. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.
  5. Roast the chicken in the center of the oven 30 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 165°-170°F, about 45 minutes longer (Insert thermometer between the leg and the thigh).

[irp posts=”18281″ name=”Roasted Cauliflower and Red Peppers with Olives”]

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: drumstick + thigh

  • Amount Per Serving:
  • Freestyle Points: 10
  • Points +: 7
  • Calories: 295.5 calories
  • Total Fat: 8.5g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 550mg
  • Carbohydrates: 5.5g
  • Fiber: 0.5g
  • Sugar: 2.5g
  • Protein: 46.5g

 

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