Apricot Chicken Legs

Name: Apricot Chicken Legs with Roasted Potato Wedges & Lemony Broccoli
Yield: 2 servings
Ingredients: 12 oz Potato; 1 tbsp Fry Seasoning; 1 unit Apricot Jam; 8 oz Broccoli; 1 Lemon; 1 tsp Paprika; 1 tsp Red Pepper Flakes; 16 oz Chicken Legs; 2 tsp Dijon Mustard; tsp Salt, tsp; tsp Black Pepper, tsp

with Roasted Potato Wedges & Lemony Broccoli

By Recipe0 System

Get a leg up at dinnertime with this recipe that has all the flavors, like apricot jam, Dijon mustard, and a hint of lemon swirled into a delectable glaze for crispy-skinned roasted chicken. Each bite of juicy dark meat feel like a revelation of sweet, savory, and tangy flavors. And it only gets better when you factor in the sides: potato wedges seasoned with warm spices and easy-peasy microwaved broccoli with a touch of lemon, butter, and chili flakes.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tbsp Fry Seasoning
1 unit Apricot Jam
8 oz Broccoli
1 Lemon
1 tsp Paprika
1 tsp Red Pepper Flakes
16 oz Chicken Legs
2 tsp Dijon Mustard
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Pat chicken dry with paper towels; season all over with salt, pepper, and paprika. Place skin sides up on a baking sheet. Bake on top rack until chicken is cooked through and skin is crispy, 28-32 minutes.
2

While chicken bakes, wash and dry all produce. Cut potatoes into ½-inchthick wedges. Toss on a second baking sheet with a large drizzle of olive oil, salt, pepper, and half the Fry Seasoning (use all for 4 servings). Roast on middle rack until browned and tender, 20-25 minutes.
3

Meanwhile, zest and quarter lemon. In a small pot, combine jam, half the mustard (use all for 4 servings), and 1 TBSP butter. Cook over medium heat, whisking until smooth, 1-2 minutes. Turn off heat; stir in a squeeze or two of lemon juice. Season with a pinch of salt.
4

When chicken has 3-5 minutes left, remove from oven and brush with half the glaze (save the rest for serving). Continue baking until glaze is tacky and has dried out a bit, 3-5 minutes.
5

Meanwhile, place broccoli in a large microwave-safe bowl with 1 TBSP water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain any excess water. (TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, 2-4 minutes.) Stir in 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt and pepper, and lemon zest to taste. Sprinkle with chili flakes to taste.
6

Divide chicken, broccoli, and potatoes between plates. Drizzle remaining glaze over chicken. Serve with remaining lemon wedges on the side.

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