Customer Care 1-800-667-8280

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
Show All Nutrition Facts

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 %


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 legs onbaking sheet.

Combine remaining ingredients 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.

Heat oil 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.

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.

Related Recipes