Roasted chicken legs with veggies, paprika sauce and dessert

Roasted chicken legs with veggies, paprika sauce and dessert

Crispy baked chicken legs served on a bed of roasted tomatoes and onions with fresh spinach, dressed with a smoked paprika sour cream sauce. Rounding out the meal is a simple dessert of sliced strawberries, pistachios and sugar-free chocolate. Tasty and satisfying, this meal is an example of a liberal low-carb dinner of 18 grams of carbs per serving.

Roasted chicken legs with veggies, paprika sauce and dessert

Crispy baked chicken legs served on a bed of roasted tomatoes and onions with fresh spinach, dressed with a smoked paprika sour cream sauce. Rounding out the meal is a simple dessert of sliced strawberries, pistachios and sugar-free chocolate. Tasty and satisfying, this meal is an example of a liberal low-carb dinner of 18 grams of carbs per serving.
USMetric
4 servingservings

Ingredients

Chicken and veggies
  • 1¼ lbs 550 g chicken legchicken legs
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp smoked paprika powder
  • 1 tsp 1 tsp chili powder
  • salt and ground black pepper
  • 14 oz. 400 g cherry tomatoes
  • 2 (8 oz.) 2 (220 g) red onion, cut into wedgesred onions, cut into wedges
  • 1½ oz. (1½ cups) 45 g (350 ml) baby spinach
Smokey paprika sauce
  • 1 cup 240 ml sour cream
  • ½ tsp ½ tsp smoked paprika powder
  • 1 tsp 1 tsp garlic powder
  • salt or ground black pepper to taste
Dessert
  • 14 oz. 400 g fresh strawberries
  • 1 oz. 28 g sugar-free dark chocolate
  • 1 oz. 28 g pistachio nuts

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat the oven to 400 °F (200 °C).
  2. Toss chicken legs with olive oil and seasoning.
  3. Put the chicken legs, skin side up, in a large baking dish or on a baking sheet covered with parchment paper, together with the tomatoes and onion. Drizzle the vegetables with olive oil and season with salt and pepper. Mix together. Bake for 40-45 minutes or until juices run clear and the chicken reaches 165 °F (75 °C).
  4. While the chicken and veggies are in the oven, mix all the ingredients to the sauce in a bowl. Taste and add more seasoning if you like. Set aside.
  5. Serve the chicken, veggies and fresh baby spinach with the smokey paprika sauce.

Dessert

  1. Put nuts, strawberries and chocolate in a bowl and enjoy as a tasty ending to your liberal low-carb meal.

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4 comments

  1. Cassieoz
    Is the 'chili powder' in this recipe a commercial spice blend? In Australia that name is used for powdered dried chilis (ie hot peppers like cayennes) which could produce an incendiary result.
    Reply: #2
  2. Kristin Parker Team Diet Doctor

    Is the 'chili powder' in this recipe a commercial spice blend? In Australia that name is used for powdered dried chilis (ie hot peppers like cayennes) which could produce an incendiary result.

    Chili powder can definitely vary in level of heat from brand to brand. This recipe calls for only 1tsp of the chili powder. If your brand is very hot then you may wish to use half the amount.

  3. Susan
    I would like to see more recipes like this one (meal, sauce and dessert combinations) well done!
  4. 1 comment removed
  5. Susan
    I do have a question about this recipe: Roasted chicken legs with veggies, paprika sauce and dessert...
    The kcal is only kcal: 640 and it seems to me way more kcal. Am I wrong about the kcal. I acknowledge D.D. do not count kcal, but I do.

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