Recipes

Keto Roasted Chicken Legs with Spicy Avocado-Tomatillo Salsa Recipe

Atkins Keto Roasted Chicken Legs with Spicy Avocado-Tomatillo Salsa
4.7g
Net Carbs
Prep Time: 15 Minutes
Style:Mexican
Cook Time: 20 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
38.8g

Protein

36.4g

Fat

4.2g

Fiber

518.1cal

Calories

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INGREDIENTS

  • 1 each California Avocados
  • 1 cup, chopped or diced Tomatillos
  • 10 sprig Cilantro
  • 10 clove Cooked Garlic
  • 4 tbsp Red Wine Vinegar
  • 1 cup (8 fl oz) Water
  • 4 pepper Serrano Pepper
  • 0 1/2 small Red Onions
  • 4 leg quarter (yield after cooking, bone removed) Chicken Leg
  • 0 1/2 tsp Salt
  • 0 1/2 tsp Black Pepper
  • 3 tablespoon Extra Virgin Olive Oil
  • 4 sprig Cilantro

DIRECTIONS

Serrano chiles are hotter than jalapeños, and this salsa is very hot, so adjust the amount to your preference. Serve this dish with Nopales-Arugula-Roasted Pepper Salad. Prepare the salsa up to 2 hours before serving; if you do so more than an hour before, refrigerate and bring to room temperature before serving.

  1. Place the avocado, tomatillos, cilantro, roasted garlic*, vinegar, water and chiles** in a blender; purée just until smooth. Transfer to a bowl and fold in diced red onion and salt. Set aside. 
  2. Heat oven to 350°F. Sprinkle the chicken with salt and pepper. 
  3. Heat the oil in a large ovenproof sauté pan or skillet over medium-high heat. Add the chicken legs with skin side down and sear for 1–2 minutes until golden-brown. Flip the chicken, transfer skillet to the oven and bake uncovered for 15-20 minutes until just done. (Juices will run clear.) 
  4. Place one chicken leg on each plate and spoon one-quarter of the salsa around each plate and on the chicken. Garnish each with a sprig of cilantro.
*To roast garlic, toss the cloves in just enough olive oil to coat and place in a square of aluminum foil with about 1/8 cup of water. Fold and crimp foil pouch to close and place in a preheated 350?F oven for about 40 minutes. 
**Wear rubber gloves when handling chile peppers and be careful not to rub your eyes. 

This recipe was created for Atkins by chef Ian Clark.

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