Chicken Legs With Balsamic Vinaigrette Recipe

Ingredients

1/4 cup balsamic vinegar3 tablespoons olive oil2 tablespoons lemon juice2 tablespoons Dijon mustard2 garlic cloves, minced1/4 teaspoon pepper2 chicken leg quarters, skin removed

Preparation

In a large shallow dish, combine the first 6 ingredients. Add the chicken; turn to coat. Refrigerate for at least 8 hours or overnight. Drain and discard marinade.

Place chicken in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° until juices run clear, basting occasionally with pan juices, 45-50 minutes.