Sheet-Pan Roasted Chicken Legs with Mango Mint Salsa
Mango season approaches. For years I have enjoyed a similar mango salsa on a variety of dishes. It is the time of year when we begin to see fresh mangoes in the market. Choose ripe mangoes that smell sweet and are slightly soft to the touch. Colors will vary depending on the variety but are not a good indicator of ripeness. If possible, use an Ataulfo mango, as seen pictured here, for the creamy texture and sweetness that enhances the chicken in this dish. Other varieties tend to be more fibrous. Marinate the chicken the day before or just before roasting. Enjoy this island breeze entree as the sun becomes intense.
4 servings
INGREDIENTS:
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, peeled, minced
1 teaspoon kosher salt, divided
¼ teaspoon fresh ground black pepper
1 teaspoon dried oregano
1 teaspoon Swerve brown sweetener or brown sugar
1 teaspoon chipotle powder, divided
4 chicken thighs with legs attached
½ cup fresh mint leaves + more for garnish
2 mangoes, peeled, seeded, cut into ½-inch dice
2 tablespoons red onion, peeled, minced
2 tablespoons red pepper, minced
2 tablespoons fresh lime juice
DIRECTIONS:
1. Preheat the oven to 425°F.
2. Combine the olive oil, balsamic vinegar, kosher salt, black pepper, garlic, oregano, sweetener, one-half teaspoon chipotle, three-fourths teaspoon salt, and pepper in a mixing bowl.
3. Add the chicken to the marinade and toss. Place on a sheet pan. Roast the chicken for twenty minutes. If it is too browned on the top tent with foil and continue roasting until the internal temperature in the thickest part of the chicken registers 165°F, about thirty minutes total.
4. Meanwhile, make the salsa. Blanch the mint leaves in boiling water for one minute. Drain, rinse under cool water, squeeze dry, and finely chop. Mix the mint with the mangoes, onions, peppers, lime juice, and remaining one-half teaspoon chipotle and one-fourth teaspoon salt.
5. Serve hot chicken topped with mango salsa. Garnish with chopped fresh mint.
Sheet-Pan Roasted Chicken Legs with Mango Mint Salsa
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, peeled, minced
- 1 teaspoon kosher salt, divided
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon Swerve brown sweetener or brown sugar
- 1 teaspoon chipotle powder, divided
- 4 chicken thighs with legs attached
- ½ cup fresh mint leaves + more for garnish
- 2 mangoes, peeled, seeded, cut into ½-inch dice
- 2 tablespoons red onion, peeled, minced
- 2 tablespoons red pepper, minced
- 2 tablespoons fresh lime juice
Instructions
- Preheat the oven to 425°F.
- Combine the olive oil, balsamic vinegar, kosher salt, black pepper, garlic, oregano, sweetener, one-half teaspoon chipotle, three-fourths teaspoon salt, and pepper in a mixing bowl.
- Add the chicken to the marinade and toss. Place on a sheet pan. Roast the chicken for twenty minutes. If it is too browned on the top tent with foil and continue roasting until the internal temperature in the thickest part of the chicken registers 165°F, about thirty minutes total.
- Meanwhile, make the salsa. Blanch the mint leaves in boiling water for one minute. Drain, rinse under cool water, squeeze dry, and finely chop. Mix the mint with the mangoes, onions, peppers, lime juice, and remaining one-half teaspoon chipotle and one-fourth teaspoon salt.
- Serve hot chicken topped with mango salsa. Garnish with chopped fresh mint.
Calories
458.13Fat (grams)
25.51Sat. Fat (grams)
6.51Carbs (grams)
29.79Fiber (grams)
3.53Net carbs
26.27Sugar (grams)
25.03Protein (grams)
32.41Sodium (milligrams)
778.83Cholesterol (grams)
166.40The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.