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Baked Garlic Chicken Legs


Spice up your dinner with this succulent dish that will have you licking your lips and fingers.













Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb


1 cup vegetable oil
peanut or vegie
1 tablespoon paprika
sweet mild
1 cup olive oil
1 teaspoon celery salt
¼ cup garlic
coarsly chopped
½ cup red wine vinegar
1 cup onions
½ teaspoon red hot pepper sauce
3 tablespoons soy sauce, tamari
24 each chicken


Combine the marinade ingredients in a large bowl. Prick the skin of the chicken legs in several places with the point of a sharp knife. Put the chicken in a large non-metalic shallow pan or glass dish. Pour the marinade over the chicken. Turn the legs several times to coat the pieces evenly. Cover tightly with plastic wrap and refrigerate over night.

Preheat the oven to 350℉ (180℃). Wipe off any garlic or onion pieces from the chicken legs and put them side by side in two large roasting pans. If necessary put one pan on the lower shelf and the other on the next shelf up in the oven. Roast for 30 minutes.

Meanwhile, strain the marinade and set it aside. After the chicken has cooked for 30 minutes, turn each piece and brush the chicken liberally with the marinade. Rotate the pans on the shelves. Roast for 30 minutes more, or until the legs are golden brown. Turn again if necessary.

Serve immediatly or chill and serve. Makes 12 servings.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 33498% of calories from fat
 % Daily Value *
Total Fat 36g 56%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 425mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 4%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?


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