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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 tbsp. olive oil 2 tsp. fresh lime juice 4 chicken legs, about 4 ounces each 1/4 tsp. salt 1/4 tsp. pepper 2 small tomatoes, stemmed and thinly sliced 1/3 cup canned sliced jalapeno peppers 1 small onion, peeled and thinly sliced 1 clove garlic, peeled and thinly sliced 1/2 cup chicken broth
Directions
Preheat oven to 450 degrees. Stir together olive oil and lime juice in a medium bowl. Add chicken legs and toss to coat. Transfer legs to a small roasting pan and place skin side up. Season chicken with salt and pepper. Add tomatoes, jalapeno slices, onion and garlic to the remaining oil mixture and toss to coat. Arrange tomato mixture around chicken legs. Roast chicken about 30 minutes until cooked through. Transfer chicken to a plate and tent with foil. Add chicken broth to the roasting pan and boil over medium high heat until slightly thickened, about 2 to 3 minutes. Uncover chicken, spoon vegetable and sauce mixture over and serve.
Serves 2 to 4.
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