Name: Roasted Chicken Legs with Calabaza
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Calabaza - ½; Olive oil, or to taste - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Lime, juiced - ½ small; Hot sauce - 4 tablespoons; Sweet paprika - 3 tablespoons; Honey - 2 teaspoons; Chicken leg quarters - 6 (8 ounce)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Chicken Legs with Calabaza

1. Calabaza - ½

2. Olive oil, or to taste - 1 tablespoon

3. Salt and ground black pepper to taste - 1 tablespoon

4. Lime, juiced - ½ small

5. Hot sauce - 4 tablespoons

6. Sweet paprika - 3 tablespoons

7. Honey - 2 teaspoons

8. Chicken leg quarters - 6 (8 ounce)

How to cook deliciously - Roasted Chicken Legs with Calabaza

1. Stage

Preheat the oven to 475 degrees F (245 degrees C).

2. Stage

Cut the calabaza into wedges; clean out all seeds and pulp and cut away the peels. Put the wedges flat in a baking dish. Drizzle with olive oil and season with salt and pepper on each side.

3. Stage

Bake in the preheated oven for 15 minutes.

4. Stage

While squash bakes, combine lime juice, hot sauce, paprika, honey, salt, and pepper. Dry chicken legs and toss in sauce until evenly coated. Place chicken in a separate baking dish.

5. Stage

When calabaza has baked for 15 minutes, lower oven temperature to 450 degrees F (230 degrees C) and place chicken alongside it.

6. Stage

Bake until chicken is no longer pink in the centers and juices run clear and calabaza is soft, about 15 minutes. An instant-read thermometer inserted near the bone of a leg quarter should read 165 degrees F (74 degrees C). Remove and plate.