Chicken Legs with Balsamic Vinaigrette Recipe

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Chicken Legs with Balsamic Vinaigrette
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  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 968.45 Kcal (4055 kJ)
Calories from fat 690.11 Kcal
% Daily Value*
Total Fat 76.68g 118%
Cholesterol 319.92mg 107%
Sodium 467.38mg 19%
Potassium 786.29mg 17%
Total Carbs 8.41g 3%
Sugars 5.42g 22%
Dietary Fiber 0.58g 2%
Protein 55.85g 112%
Vitamin C 7.2mg 12%
Iron 4.1mg 23%
Calcium 55.9mg 6%
Amount Per 100 g
Calories 225 Kcal (942 kJ)
Calories from fat 160.33 Kcal
% Daily Value*
Total Fat 17.81g 118%
Cholesterol 74.33mg 107%
Sodium 108.59mg 19%
Potassium 182.68mg 17%
Total Carbs 1.95g 3%
Sugars 1.26g 22%
Dietary Fiber 0.14g 2%
Protein 12.98g 112%
Vitamin C 1.7mg 12%
Iron 1mg 23%
Calcium 13mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.6
  • 26

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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