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Garlicky Roast Chicken Legs on Red Bean Pepper Stew

4 servings


Ethnic Cuisine

Nutritional Facts Per Serving

39.7 g
33.8 g
14.5 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 523
  • Fat 26 g
    • Saturated   99 g
    • + Trans 
  • Cholesterol 99 mg
  • Sodium   389 mg
  • Carbohydrate 33.8 g
    • Fibre   14.5 g
    • Sugars   6.7 g
  • Protein 39.7 g
    • Vitamin A
    • Vitamin C
    • Calcium 35 %
    • Iron 15 %


  1. Preheat oven to 375°F. Line a baking sheet with parchment paper. Carefully lift the skin up from thigh end of a chicken leg. Divide and slide garlic slices underneath the skin, pushing them to different points around the leg. Set skin back in it’s original position, and then set legs on the baking sheet.
  2. Combine remaining ingredients for the chicken in a small bowl, and then brush over the chicken. Roast legs, basting with pan juices occasionally, for 50 to 55 minutes, or until cooked through.
  3. When the chicken has cooked 20 minutes, heat oil for the beans in a wide pot set over medium, to medium-high heat. Add the onion, peppers and garlic and cook 4 to 5 minutes, until tender. Add tomatoes, stock, beans, tomato paste, cumin, chili powder, cayenne and sugar. Bring to a simmer for 10 minutes. Stir in chopped oregano, salt and pepper. Simmer 5 minutes more, and then reserve on low heat,
  4. When chicken is cooked, divide beans among 4 shallow bowls. Set a chicken leg in each bowl. Garnish each bowl with a few oregano sprigs and lemon slices, and serve.

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