Featured Maple Leaf Product: Skin On Boneless Chicken Leg (19144)
Yogurt and Lemon Marinated Roasted Chicken
Recipe Information
Method
- Preheat convection or Combi oven to 375 F. Ensure the chicken legs are completely defrosted as the seasonings stick and they will cook more evenly.
- In a bowl, combine the yogurt, lemon juice, paprika, oregano, green onion and black pepper. Toss the defrosted chicken in the yogurt mixture and let marinate for 20 minutes.
- Place the coated legs onto a parchment lined baking sheet, make sure not to overlap or place chicken legs on top of each other.
- Roast in the oven for 20-25 minutes, depending on the heat of the oven. Ensure that the internal temperature of the chicken reaches 165 F (74 C).
Yield
25
Portion Size
139 g / 4.9 oz
Preparation Method
Baked/Roasted
Suggested Accompaniments
Garnish with lemon wedge edged with paprika. Serve with rice pilaf and roasted root vegetables (sides nutritional analysis not included in totals).
Global Cuisine
Southeast Asian
Theme Inspired
All Themes
Nutritional Information
per 139 g / 4.9 oz
| Nutrient | Quantity |
|---|---|
| Calories (13.1% from fat) | 143 kcal |
| Fat | 2.0 gm |
| Saturated Fat | 0.53 gm |
| Trans Fat | 0.000 gm |
| Cholesterol | 67 mg |
| Sodium | 80 mg |
| Carbohydrates | 2.6 gm |
| Dietary Fiber | 0.6 gm |
| Sugars | 1.7 gm |
| Protein | 27.1 gm |
| Vitamin A | 1 RE |
| Vitamin C | 3 mg |
| Calcium | 45 mg |
| Iron | 0.9 mg |
| Potassium | 550 mg |
| Phosphorous | 323 mg |
Ingredients
| Metric | Imperial | |
|---|---|---|
| Skin-on Boneless Chicken Legs | 25 Each | 25 Each |
| Yogurt, low fat | 500 mL | 2.1 cups |
| Lemon Juice | 60 mL | 2 Fl oz |
| Paprika | 45 mL | 3 Tbsp |
| Oregano, dried | 30 mL | 2 Tbsp |
| Green Onions, fresh, chopped | 30 mL | 2 Tbsp |
| Black Pepper | 15 mL | 1 tbsp |