Roasted Chicken Legs with Calabaza recipe

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Ingredients

½ calabaza
1 tablespoon olive oil, or to taste
salt and ground black pepper to taste
½ small lime, juiced
4 tablespoons hot sauce
3 tablespoons sweet paprika
2 teaspoons honey
6 (8 ounce) chicken leg quarters

Nutrition Info

493.3 calories
carbohydrate: 11.9 g
cholesterol: 188.4 mg
fat: 30.4 g
fiber: 2.7 g
protein: 42.6 g
saturatedFat: 8.2 g
servingSize: -
sodium: 430.5 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. Bake in the preheated oven for 15 minutes.

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

  6. 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.

Recipe Yield

6 servings

Recipe Note

This is a fusion Hungarian-Jamaican recipe with calabaza squash that's really, really good!

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