At our home, we just love Fajita’s, and we eat it regularly. Either beef or chicken, it is one of our weekly meals, but I found some chicken legs on sale, and I wanted to make Fajitas as well. So, do you remember a little while ago back, when I made the Chimichurri Sauce, that is super delicious, and goes with everything? Yeah that one; well this is when I made that to go along with this Fajita Baked Chicken.
This recipe is so easy, and can be adapted, with almost any seasoning, but since we love Fajitas in this house, that is the flavor, I am looking for. When I find chicken on sale, I always buy a lot and freeze them for later. Chicken legs are great, because you can cut the thigh off, and just make drumsticks, or you can use the thighs for another meal like my kids favorite Chicken Stew. Actually the possibilities are endless.
And when you hit this with the Chimichurri Sauce, man, are you in for a treat! It takes Fajitas, out of this world. Serve with a salad, and salsa, and You’ve got yourself a yummy Low Carb meal! My hubby to date has lost like over 43 pounds, and he is almost at his goal weight. I guess women loose a little slower, but I’m still getting there. We served this with Low Carb tortillas for the adults, and regular tortillas for the kiddo’s. Everybody’s happy!
We have been trying to eat better, and we have lost weight just in time for Holiday Baking YAY! So now, when I have a cupcake, or two, I wont feel so guilty, and I can get right back on track. This Fajita Baked Chicken really rocks. Try it and you will see:)
6 chicken legs
2 tablespoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
Preheat oven to 375°F. Grease baking sheet with 1 tbsp olive oil, or cover with non-stick foil.
Place chicken legs on the baking sheet.
Place olive oil, garlic powder, salt, cumin, and black pepper in a bowl, and mix to combine.
Brush fajita mixture, on each chicken leg, and bake for 40-50 minutes, or until internal temperature reaches 180 on a meat thermometer.
Serve with Chimichurri Sauce.
- 6 chicken legs
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- Preheat oven to 375°F. Grease baking sheet with 1 tbsp olive oil, or cover with non-stick foil.
- Place chicken legs on the baking sheet.
- Place olive oil, garlic powder, salt, cumin, and black pepper in a bowl, and mix to combine.
- Brush fajita mixture, on each chicken leg, and bake for 40-50 minutes, or until internal temperature reaches 180 on a meat thermometer.
- Serve with Chimichurri Sauce.