Teriyaki Chicken Legs with Roasted Red Potatoes

Today I am making a recipe given to me by my old roommate.  She made these for me once and it really is a versatile marinade that can be used for other recipes as well.  Please note this recipe is one you want to start a day or two in advance, not because it is very hard and difficult, but because it does well with a long marinade.



Teriyaki Chicken Legs - Serves: 4-6

12 Chicken Legs
1C La Choy Teriyaki Sauce
2TB Soy Sauce
1-2tsp Onion Powder
1-2tsp  Basil

Mix all the sauce ingredients together in a gallon sized ziplock bag.  Once you have mixed the sauce, toss the chicken legs in the marinade and close the bag pushing out as much air as possible, move the chicken and marinade all over to coat. Place in the fridge and refrigerate for at least 24 hours, preferably 48.  I like to turn them twice a day. Place in a 13x9 casserole dish in a single layer and place in a 375 degree oven for 45-60 minutes, turn chicken every 15 minutes.  When you remove the chicken from the oven wait a few minutes before serving so the chicken stays juicy.

This sauce can also be made in smaller batches and used to marinade chicken breasts and shrimp then either baked or pan fried to be eaten alone, in salads, or in stir fry.

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WW: 10 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings

Roasted Red Potatoes: Serves 4

3-4 Red Potatoes – Rinsed and chopped into 1/2” cubes
1TB Olive Oil
Salt & Pepper
1/4tsp-1/2tsp Garlic Powder
1/4tsp-1/2tsp Onion Powder
2TB Flour
1-1/2tsp Paprika

Place the cut potatoes in a large mixing bowl and add oil, toss to coat, then add dry ingredients and toss and coat until potatoes are evenly covered.  Bake on a greased cookie sheet.  These can go in the oven at the same time as the chicken and toss every 15 minutes.  They will crisp up nicely and you can adjust the seasonings to your own preferences.  For an extra kick add 1/4tsp red pepper flakes.

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WW: 5 Points Plus / serving