Baked Chicken Legs for One
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Three barbecue-coated chicken legs roasted on a bed of carrots, onion, and garlic in one dish.
Ingredients
- 2 cups sliced carrots
- ½ small onion roughly chopped
- 3 garlic cloves
- 2 Tbsp olive oil divided
- ½ tsp kosher salt divided
- ½ tsp coarsely ground pepper divided
- ¼ tsp smoked paprika
- 3 Tbsp barbecue sauce
- 3 chicken legs
Equipment
- mixing bowl
Directions
- Heat the oven to 450°F.
- In a 9½-inch oval baking dish, toss the carrots, onion, and garlic with 1 tablespoon of the oil, ¼ teaspoon each of the salt and pepper, and the paprika.
- Mix the barbecue sauce with the remaining 1 tablespoon of oil and ¼ teaspoon each of salt and pepper. Coat the chicken legs with it.
- Set the chicken on the vegetables and roast uncovered for about 40 minutes, until the chicken reaches at least 165°F.
- Cover loosely with foil and let it rest for 10 minutes.
Nutrition
Serving: 586g | Calories: 816kcal | Carbohydrates: 51g | Protein: 45g | Fat: 49g | Saturated Fat: 9.4g | Trans Fat: 0.1g | Cholesterol: 207mg | Sodium: 2098mg | Potassium: 1433mg | Fiber: 8.1g | Sugar: 30g | Vitamin A: 37261IU | Vitamin C: 20mg | Calcium: 142mg | Iron: 3.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); legs counted as raw chicken drumstick, meat and skin (about 75 g each without the bone). Brands and portions vary, so use it only as an approximation.