BBQ-Glazed Chicken Legs

Name: BBQ-Glazed Chicken Legs with Cheesy Smashed Fingerlings & Roasted Green Beans
Yield: 2 servings
Cuisine: American
Ingredients: 6 oz Green Beans; 4 tbsp Barbecue Sauce; 2 tbsp Smoky Red Pepper Crema; 12 oz Potato; 1/4 cup Monterey Jack Cheese; 16 oz Chicken Legs; tsp Salt, tsp; tsp Black Pepper, tsp

with Cheesy Smashed Fingerlings & Roasted Green Beans

By Recipe0 System

When it comes to chicken, we’re always looking for two things: golden crackly skin and juicy, flavorful meat. Enter: these roasted chicken legs. They’re all that and then some—the “some” being a sticky BBQ glaze that really takes ’em above and beyond. They’re served green beans, plus our new favorite spud side: fingerling potatoes that are roasted, smashed to create craggy edges, and roasted again with cheese until perfectly crispy, melty, and golden. Ready to get a LEG up on dinnertime?

American

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Green Beans
4 tbsp Barbecue Sauce
2 tbsp Smoky Red Pepper Crema
12 oz Potato
1/4 cup Monterey Jack Cheese
16 oz Chicken Legs
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry produce (except green beans).

Pat chicken* dry with paper towels. Season all over with salt and pepper; drizzle each piece with olive oil and rub to coat. Place skin sides up on one side of prepared sheet.

Toss potatoes on empty side with a large drizzle of olive oil, salt, and pepper. Roast on top rack for 20 minutes (you’ll add more to the sheet then).

4 SERVINGS: Adjust racks to top and middle positions. Spread chicken out across prepared sheet and toss potatoes on a separate, unlined sheet; roast chicken on top rack and potatoes on middle rack.
2

Once chicken and potatoes have roasted 20 minutes, remove sheet from oven.

Carefully flatten potatoes with a spatula or heavy cup. Season with salt and pepper, then top with Monterey Jack.

Brush chicken with half the BBQ sauce (save the rest for serving).

Return to top rack until chicken is cooked through, potatoes are slightly crispy, and cheese has melted, 8-12 minutes more.

TIP: Push the potatoes closer together for more cheese coverage!
3

When chicken and potatoes are almost done, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes.

TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.
4

Divide chicken, potatoes, and green beans between plates. Season green beans with salt and pepper. Top potatoes with smoky red pepper crema and serve with remaining BBQ sauce on the side for dipping.

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