Spanish-Style Chicken Legs with Potatoes
Radicchio, Orange and Olive Salad
Ingredients
- 4 bone-in, skin-on chicken drumsticks (about 1 lb)
- 2 Tbsp olive oil, divided
- ½ Tbsp smoked paprika (or use other paprika)
- ½ tsp salt, divided
- ½ tsp pepper, divided
- ¾ lb small red potatoes, quartered
- 1 red onion, cut into thin wedges
- 1 lemon, cut into wedges
- ½ Tbsp bottled minced garlic
- ¼ cup chopped fresh parsley
Instructions
- Preheat oven to 450°F.
- Toss together chicken, 1 Tbsp oil, paprika, ¼ tsp salt, and ¼ tsp pepper in a large bowl; place on a foil-lined rimmed baking sheet.
- Toss potatoes with onion, lemon, garlic, remaining 1 Tbsp oil, ¼ tsp each salt and pepper; surround chicken on pan with potato mixture.
- Bake 20 to 25 minutes until chicken legs are done and potatoes are tender; sprinkle with parsley.
Side Dish Ingredients
- 1 small head radicchio, coarsely chopped
- 1 orange, peeled and sliced
- ⅓ cup halved pitted kalamata olives
- 2 Tbsp chopped fresh parsley
- 3 Tbsp refrigerated champagne vinaigrette
Side Dish Instructions
- Combine all ingredients in a serving bowl; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
550
|
180
|
730
|
| Fat (g) | 25 | 14 | 39 |
| Sat. Fat (g) | 5 | 1.5 | 6.5 |
| Protein (g) | 49 | 1 | 50 |
| Carb (g) | 31 | 13 | 44 |
| Fiber (g) | 4 | 2 | 6 |
| Sodium (mg) | 840 | 640 | 1480 |
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