Chicken Legs with Scallion Chimichurri

Chicken Legs with Scallion Chimichurri

and Black Beans over Lime Rice

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When it comes to chicken, we’re always looking for two things: gorgeous, crackly skin and juicy, flavorful meat. You too? Enter: these pan-seared chicken legs. To make things even more delicious, they’re drizzled with a bright and tangy scallion chimichurri, which perfectly balances the meat’s richness. It’s all sitting atop a bed of fluffy rice, alongside creamy black beans and a cooling lime crema. Sound too good to be true? It’s not! This delicious dish all comes together in 40 minutes. What are you waiting for?!

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


2 clove


1 unit

Roma Tomato

1 unit


13.4 ounce

Black Beans

16 ounce

Chicken Legs

1 tablespoon

Southwest Spice Blend

½ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

4 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Vegetable Oil

2 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4979 kJ
Calories1190 kcal
Fat66 g
Saturated Fat21 g
Carbohydrate78 g
Sugar4 g
Dietary Fiber20 g
Protein60 g
Cholesterol240 mg
Sodium680 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Paper Towel
Small pot
Small Bowl
Medium Pot
Instructionsarrow up iconarrow up icon
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Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with foil. Wash and dry all produce. Trim and roughly chop scallions. Mince or grate garlic. Dice tomato. Zest and quarter lime (quarter both limes for 4 servings). Drain and rinse beans.


Pat chicken dry with paper towels. Drizzle with oil; season all over with salt, pepper, and half the Southwest Spice. Place, skin sides up, on prepared baking sheet. Roast until chicken is browned and cooked through, 30-35 minutes. TIP: If chicken skin is not yet crispy, broil for 2-3 minutes.


Meanwhile, combine ¾ cup water (1½ cups for 4 servings), rice, and a large pinch of salt in a small, lidded pot. Bring to a boil, then cover and reduce heat to low. Cook until water has absorbed and rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


Meanwhile, in a small bowl, combine scallions, 2 TBSP olive oil (3 TBSP for 4 servings), a pinch of garlic to taste, and juice from 1 lime wedge (2 wedges for 4). Season generously with salt and pepper. Taste and add more garlic or lime juice if you feel like something’s missing.


Heat a drizzle of oil in a medium pot over medium-high heat. Add tomato and remaining garlic. Cook until softened, 1-2 minutes. Add beans, stock concentrate, ¼ cup water (⅓ cup for 4 servings), remaining Southwest Spice, salt, and pepper. Simmer until thickened, 5-10 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). In a second small bowl, combine sour cream, half the lime zest, juice from 1 lime wedge (2 wedges for 4), and salt. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency.


Fluff rice with a fork, then stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest, and juice from any remaining lime wedges to taste. Season with salt and pepper. Divide rice and chicken between plates. Top rice with bean mixture and lime crema. Drizzle chicken with chimichurri.