Yield
25
Portion Size
142 g / 5.0 oz
Category
Chicken
Featured Maple Leaf Product: IQF Chicken Leg, Bone-in, No Back (26352)
Ingredients
| Metric | Imperial | |
|---|---|---|
| IQF Chicken Legs | 25 Pieces | 25 Pieces |
| Canola Oil | 60 mL | 2 Fl oz |
| Lemon Juice | 125 mL | 4.1 Fl oz |
| Chicken Base (low sodium) | 15 g | 1/2 oz |
| Chili Powder | 15 g | 1/2 oz |
| Paprika | 70 g | 2.5 oz |
| Oregano, dried | 85 g | 3 oz |
| Brown Sugar | 30 g | 1 oz |
| Garlic, minced | 60 g | 2 oz |
| Black Pepper | 10 mL | 2 tsp |
Method
- Preheat convection or combi oven to roast at 375 F. Ensure all chicken legs are fully defrosted, seasonings stick and cook more evenly when the chicken is fully defrosted.
- In a large bowl, combine canola oil, lemon juice, chicken base, chili powder, paprika, oregano, brown sugar, garlic and black pepper. Mix to ensure that no lumps remain. Dredge the chicken legs in the mixture and place seasoned chicken legs on parchment lined baking sheets.
- Roast for 45-60 minutes, until the chicken has reached an internal temperature of 170 F (77 C). Serve hot with sides.
Suggested Accompaniments
Garnish with finely chopped green onions and a lemon wedge. Serve with roasted potatoes and steamed vegetables (garnish and sides not included in nutritional analysis).
Nutritional Info per 142 g / 5.0 oz
| Calories (55.2% from fat) | 308 kcal |
| Fat | 18.9 gm |
| Saturated Fat | 5.05 gm |
| Trans Fat | 0.009 gm |
| Cholesterol | 123 mg |
| Sodium | 735 mg |
| Carbohydrates | 9.1 gm |
| Dietary Fiber | 3.5 gm |
| Sugars | 2.1 gm |
| Protein | 15.4 gm |
| Vitamin A | 23 RE |
| Vitamin C | 8 mg |
| Calcium | 88 mg |
| Iron | 2.97 mg |
| Potassium | 115 mg |
| Phosphorous | 18 mg |