Roasted chicken legs with veggies paprika sauce and dessert

Roasted Chicken Legs with Veggies Paprika Sauce and Dessert

Ingredients

• 4 chicken legs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 garlic cloves, minced
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tablespoon paprika
• 1 cup chicken broth
• Parsley for garnish

Dessert

• 1 cup almond flour
• 1/2 cup erythritol
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 2 eggs

Instructions

1. Preheat your oven to 400°F (200°C).
2. Rub the chicken legs with olive oil, salt, and pepper.
3. Place the chicken legs in a roasting pan and roast for 30 minutes.
4. While the chicken is roasting, sauté the garlic, onion, and bell peppers in a pan with olive oil until they are soft.
5. Add the paprika and chicken broth to the pan and simmer for 10 minutes.
6. Pour the sauce over the roasted chicken legs and return to the oven for another 10 minutes.
7. For the dessert, mix the almond flour, erythritol, melted butter, vanilla extract, and eggs in a bowl.
8. Pour the mixture into a baking dish and bake for 20 minutes at 350°F (175°C).
9. Serve the chicken with the sauce and garnish with parsley. Serve the dessert warm.

Time

• Preparation time: 20 minutes
• Cooking time: 60 minutes
• Total time: 80 minutes

Nutritional Information

• Chicken with sauce: 450 calories, 30g fat, 40g protein, 5g net carbs
• Dessert: 200 calories, 18g fat, 5g protein, 2g net carbs

Recipes (external)

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