Roasted chicken legs with veggies, paprika sauce and dessert
Ingredients
- 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
- 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
- 14 oz. 400 g fresh strawberries
- 1 oz. (31⁄3 tbsp) 28 g (50 ml) sugar-free dark chocolate
- 1 oz. 28 g pistachio nuts
Per serving
Instructions
- Preheat the oven to 400 °F (200 °C).
- Toss chicken legs with olive oil and seasoning.
- 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).
- 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.
- Serve the chicken, veggies and fresh baby spinach with the smokey paprika sauce.
Dessert
- Put nuts, strawberries and chocolate in a bowl and enjoy as a tasty ending to your liberal low-carb meal.
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.
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.
Thank you for your feedback!