Chicken Legs with Balsamic Vinaigrette
Just a handful of ingredients give this mouthwatering meal maker its light, lemony flavor. —Leslie Palmer, Swampscott, Massachusetts
Ingredients
- 1/4 cup balsamic vinegar
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 2 garlic cloves, minced
- 1/4 teaspoon pepper
- 2 chicken leg quarters, skin removed
Directions
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1In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade.
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2Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.
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