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!
Serves:
Ingredients
- ½calabaza
- 1tbspolive oil,or to taste
- salt and ground black pepper,to taste
- ½small lime,juiced
- 4tbsphot sauce
- 3tbspsweet paprika
- 2tsphoney
- 8ozchicken leg quarters,(6 legs)
Instructions
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Preheat the oven to 475 degrees F.
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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.
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Bake in the oven for 15 minutes.
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While the squash bakes, combine the lime juice, hot sauce, paprika, honey, salt, and pepper.
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Dry the chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.
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When calabaza has baked for 15 minutes, lower the oven temperature to 450 degrees F and place the chicken alongside it.
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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.
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Serve and enjoy.
Nutrition
- 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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