These chicken legs are quick, easy and delicious! And my daughter wanted me to add, they are very messy to eat :). We used to use this seasoning mix all the time in a chicken dish that was cooked in butter and cream. I simply omitted the butter and cream and used the rub in combination with coconut oil to create a health promoting dish.
I used legs because my kids love them and dark meat in poultry is healthier than you might think, according to a study by researchers at the New York University School of Medicine. A nutrient called taurine, found abundantly in poultry dark meat, significantly lowered the risk of coronary heart disease in women with high cholesterol, the study revealed. Taurine is a nutrient known to aid in anti-inflammation, blood pressure regulation, healthy nerve function, the production of bile acid, which breaks down fat, and other important functions. Taurine may also help protect against diabetes and high blood pressure. (Source)
Further, dark meat has more nutritional value than white meat. Turkey and chicken dark meat has more B vitamins, iron, and zinc than their lighter counterparts – and dark meat is an excellent source of the antioxidant selenium.
We served roasted carrots and fresh peach slices with the chicken. It was a perfect summer dish!
Garlic Chili Chicken Legs
10 chicken legs (preferably organic)
1 tsp Himalayan pink salt
1 1/2 tsp chili powder
1 1/2 tsp onion powder
2 tsp garlic powder
1. Pre-heat oven to 400 degrees.
2. Grease a glass baking dish with coconut oil.
3. Place legs in dish and pat dry with paper towels.
4. Coat legs with coconut oil.
5. Season using all of the spice mix.
6. Bake for 1 hour.
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