How To Make Roasted Chicken Legs with Calabaza
These juicy roasted chicken legs serves a spicy and tangy dish, served alongside tender calabaza squash, for a filling meal!
Preheat the oven to 475 degrees F.
Cut the calabaza into wedges, then clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.
Bake in the oven for 15 minutes.
While the squash bakes, combine the lime juice, hot sauce, paprika, honey, salt, and pepper.
Dry the chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
When calabaza has baked for 15 minutes, lower the oven temperature to 450 degrees F and place the chicken alongside it.
Bake for about 15 minutes until chicken is no longer pink in the centers and juices run clear and calabaza is soft. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F. Remove and plate.
Serve and enjoy.
- Calories: 120.26kcal
- Fat: 8.77g
- Saturated Fat: 2.04g
- Trans Fat: 0.02g
- Monounsaturated Fat: 4.21g
- Polyunsaturated Fat: 1.79g
- Carbohydrates: 4.56g
- Fiber: 1.38g
- Sugar: 2.48g
- Protein: 6.77g
- Cholesterol: 35.15mg
- Sodium: 282.76mg
- Calcium: 14.27mg
- Potassium: 175.67mg
- Iron: 1.09mg
- Vitamin A: 95.21µg
- Vitamin C: 8.37mg
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