Herb-baked Chicken Legs
Adapted from CooksAid.com
Nutrition Facts
Serving Size | 1 |
Calories | 134 |
Total Fat | 7.5 g |
Saturated Fat | 1 g |
Sodium | 67 mg |
Total Carbohydrate | 0 g |
Dietary Fiber | 0 g |
Protein | 16 g |
Servings and Times
Servings | 2 |
Ingredients and Preparation
Ingredients | Measures |
---|---|
Chicken leg quarters | 2 |
Olive oil | 1 tablespoon |
Tarragon | 1 teaspoon |
Lemon pepper | 1 teaspoon |
- Directions
- Preheat oven to 400˚F.
- Rinse chicken in cold water and pat dry. Using your fingers, loosen the skin from the meat.
- Combine olive oil, tarragon, and lemon pepper. Rub mixture between the skin and meat.
- Bake in the middle oven for 30 minutes, or until thermometer inserted into the meaty part of the thigh, away from the bone, registers 180˚F.
Exchanges
2 lean meats; 1 fat
Side Suggestions: Jasmine Rice
Prepare according to package directions.