Sheet Pan Cherry-Glazed Chicken Legs All In One Pan

Name: Sheet Pan Cherry-Glazed Chicken Legs All In One Pan
Yield: 2 servings
Ingredients: 12 oz Potato; 1 unit Cherry Jam; 1/4 oz Thyme; 2 tbsp Sour Cream; 6 oz Green Beans; 1 tbsp Paprika; 1 Lemon; 1 clove Garlic; 4 tbsp Mayonnaise; 16 oz Chicken Legs; tsp Salt, tsp; tsp Black Pepper, tsp

By Recipe0 System

When it comes to chicken, we’re always looking for two things: golden, crackly skin and juicy, flavorful meat. Oh, you too? Enter: these roasted chicken legs. They’re all that and then some—the “some” being a cinnamon-paprika spice rub and cherry jam glaze that really take ’em above and beyond. On the side, there’s thyme-roasted potatoes, lemon butter green beans, and a tangy roasted garlic dipping sauce. Get a leg up on dinnertime!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 unit Cherry Jam
1/4 oz Thyme
2 tbsp Sour Cream
6 oz Green Beans
1 tbsp Paprika
1 Lemon
1 clove Garlic
4 tbsp Mayonnaise
16 oz Chicken Legs
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce (except green beans).

Dice potatoes into 1-inch pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp.

4 SERVINGS: Chop thyme leaves until you have 1 TBSP.
2

Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, chopped thyme, salt, and pepper.

Place whole garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on same sheet.
3

Pat chicken* dry with paper towels. Drizzle with olive oil and rub all over with Cinnamon Paprika Spice, salt, and pepper.

Place skin sides up on opposite side of sheet from potatoes. Roast on top rack for 20 minutes (you’ll glaze the chicken then).
4

Once everything has roasted 20 minutes, remove sheet from oven.

Transfer foil-wrapped garlic to a cutting board.

Brush tops of chicken with jam. Return to oven until chicken is cooked through and potatoes are golden brown, 8-12 minutes more.
5

Meanwhile, zest and quarter lemon. Gently mash roasted garlic with a fork.

Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. Transfer beans to a medium bowl and toss with 1 TBSP butter, half the lemon zest, salt, and pepper.

In a small bowl, combine mayonnaise, sour cream, mashed garlic, a squeeze of lemon juice, and remaining lemon zest to taste. Season with salt and pepper.

TIP: No microwave? No problem! Steam the green beans in a small pot with a splash of water until just tender, 5-7 minutes.
6

Divide chicken, potatoes, and green beans between plates with sauce for dipping. Serve with remaining lemon wedges on the side.

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