Preheat oven to 450F. In a bowl stir together oil and lime juice. Add chicken legs and toss to coat. Arrange chicken legs, skin sides up, in a roasting pan and season with salt and pepper. To oil mixture remaining in bowl add tomatoes, chilies, onion, garlic, and salt to taste and toss well. Spread vegetable mixture around chicken legs in one layer and roast in upper third of oven 30 minutes, or until chicken is cooked through. Transfer chicken to a platter and keep warm, covered with foil. To vegetables in pan add broth and boil over moderately high heat, scraping up browned bits, until sauce thickens slightly, 2 to 3 minutes. Serve chicken with sauce and vegetables. Serves 2. Gourmet February 1995
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|Serving Size: 1 Serving (785g)|
|Recipe Makes: 1|
|Calories from Fat: 401 (53%)|
|Amt Per Serving||% DV|
|Total Fat 44.5g||59 %|
|Saturated Fat 12g||60 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 9.5g|
|Cholesterol 277.2mg||85 %|
|Sodium 555.5mg||19 %|
|Potassium 1433.4mg||38 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 16g|
|Protein 65.7g||94 %|
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Calories per serving: 754
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