By emensah m
Preheat your oven to 200°C (400°F).
Heat a small pan over medium heat and toast the pine nuts until golden brown, about 3-4 minutes. Set aside.
In the same pan, add 1 tablespoon of olive oil, then sauté the chopped onion until soft and translucent, about 5 minutes.
Mix the sautéed onions, toasted pine nuts, chopped dates, zest of one lemon, and a pinch of salt and pepper in a bowl to make the stuffing.
Carefully loosen the skin on each chicken leg quarter with your fingers, creating a pocket.
Stuff each chicken leg with the prepared mixture and smooth the skin over the filling. Secure with toothpicks if necessary.
Brush the chicken legs with 1 tablespoon of olive oil and season with salt and pepper.
Place the chicken legs on a baking sheet lined with parchment paper and bake in the preheated oven for 45-50 minutes, or until the skin is crisp and the meat is cooked through (internal temperature should reach 75°C or 165°F).
While the chicken is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the mixed sautéed greens, a pinch of salt and pepper, and the juice of one lemon, and sauté until wilted, about 5-6 minutes.
Serve the roasted chicken legs with a side of sautéed greens, garnished with additional lemon zest if desired.
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By emensah m
This Chicken Stuffed Roasting Healthy Dinner recipe is ready in 1 hour 20 minutes and features Chicken leg quarters, Pine nuts, Medjool dates, chopped and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 200°C (400°F).
Heat a small pan over medium heat and toast the pine nuts until golden brown, about 3-4 minutes. Set aside.
In the same pan, add 1 tablespoon of olive oil, then sauté the chopped onion until soft and translucent, about 5 minutes.
Mix the sautéed onions, toasted pine nuts, chopped dates, zest of one lemon, and a pinch of salt and pepper in a bowl to make the stuffing.
Carefully loosen the skin on each chicken leg quarter with your fingers, creating a pocket.
Stuff each chicken leg with the prepared mixture and smooth the skin over the filling. Secure with toothpicks if necessary.
Brush the chicken legs with 1 tablespoon of olive oil and season with salt and pepper.
Place the chicken legs on a baking sheet lined with parchment paper and bake in the preheated oven for 45-50 minutes, or until the skin is crisp and the meat is cooked through (internal temperature should reach 75°C or 165°F).
While the chicken is roasting, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the mixed sautéed greens, a pinch of salt and pepper, and the juice of one lemon, and sauté until wilted, about 5-6 minutes.
Serve the roasted chicken legs with a side of sautéed greens, garnished with additional lemon zest if desired.
Calories per Serving: 650
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