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Description
Marinating the chicken legs overnight will yield the best flavor and also ensure the chicken stays tender and juicy when cooked. Here the marinade is made with lemon, parsley, dill, garlic, pepper, and white wine, plus olive oil and tomato paste (which by the way is an excellent source of umami). Save some of the marinade for basting the chicken as it cooks (or you would need to boil the marinade that was used on the chicken to make it safe to eat).
Ingredients
US|METRIC
10 SERVINGS
- 10 chicken legs (medium-sized)
- salt (to taste)
- ground black pepper (to taste)
- 1 lemon (zest and juice)
- 1 Tbsp. parsley
- 1 tsp. dill
- 1 tsp. sweet pepper
- 2 garlic cloves (squeezed)
- 3 Tbsp. white wine
- 2 Tbsp. olive oil
- 1 Tbsp. tomato paste
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Directions
- Salt and pepper the chicken legs
- In a bowl, mix all the remaining ingredients.
- Season the chicken with the mixed ingredients.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat160 |
| % DAILY VALUE |
| Total Fat18g28% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium190mg8% |
| Potassium290mg8% |
| Protein23g |
| Calories from Fat160 |
| % DAILY VALUE |
| Total Carbohydrate2g1% |
| Dietary Fiber<1g3% |
| Sugars0g |
| Vitamin A4% |
| Vitamin C15% |
| Calcium2% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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