Piri-Piri Chicken Legs
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 374374 cal |
| pro | 28 g28g pro |
| total fat | 27 g27g total fat |
| sat. fat | 7 g7g sat. fat |
| carb | 4 g4g carb |
| fibre | 1 g1g fibre |
| chol | 120 mg120mg chol |
| sodium | 499 mg499mg sodium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 1010 iron |
| vit A | 1111 vit A |
| vit C | 1717 vit C |
| folate | 55 folate |
- Preparation time: 5 minutes Marinte: 8 hours
- Cook time : 35 minutes
- Total time : PT35M
Ingredients
- 3 tbsp grated lemon rind 3 tbsp grated lemon rind
- 1/4 cup lemon juice 1/4 cup lemon juice
- 1 head garlic , minced1 head garlic, minced
- 2 tbsp olive oil 2 tbsp olive oil
- 1 tbsp hot pepper flakes 1 tbsp hot pepper flakes
- 1 tsp salt 1 tsp salt
- 3-1/2 lb chicken legs , (bone-in, skin-on)3-1/2 lb chicken legs, (bone-in, skin-on)
Preparation
In glass bowl, combine lemon rind and juice, garlic, oil, hot pepper flakes and salt. Add chicken, turning to coat and pushing some mixture under skin. Cover and refrigerate for at least 8 hours or for up to 24 hours.
Arrange chicken, skin side up, on foil-lined baking sheet. Roast in 425°F (220°C) oven, brushing once with pan drippings, until juices run clear when chicken is pierced, about 35 minutes.
Arrange chicken, skin side up, on foil-lined baking sheet. Roast in 425°F (220°C) oven, brushing once with pan drippings, until juices run clear when chicken is pierced, about 35 minutes.
Source : Canadian Living Magazine: April 2010
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