Roasted Chicken Legs with Jalapeño and Tomato Recipe

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Roasted Chicken Legs with Jalapeño and Tomato
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Ingredients:

Directions:

  1. Preheat oven to 450°F.
  2. In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper.
  3. To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through.
  4. Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 376.63 Kcal (1577 kJ)
Calories from fat 151.52 Kcal
% Daily Value*
Total Fat 16.84g 26%
Cholesterol 207.09mg 69%
Sodium 368.99mg 15%
Potassium 818.45mg 17%
Total Carbs 7.7g 3%
Sugars 4.25g 17%
Dietary Fiber 1.64g 7%
Protein 44.93g 90%
Vitamin C 17.2mg 29%
Iron 2.3mg 13%
Calcium 43.3mg 4%
Amount Per 100 g
Calories 88.51 Kcal (371 kJ)
Calories from fat 35.61 Kcal
% Daily Value*
Total Fat 3.96g 26%
Cholesterol 48.67mg 69%
Sodium 86.71mg 15%
Potassium 192.34mg 17%
Total Carbs 1.81g 3%
Sugars 1g 17%
Dietary Fiber 0.39g 7%
Protein 10.56g 90%
Vitamin C 4mg 29%
Iron 0.5mg 13%
Calcium 10.2mg 4%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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