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Apricot Chicken Legs

Apricot Chicken Legs

with Roasted Potato Wedges & Lemony Broccoli

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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.

Allergens:Milk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

16 ounce

Chicken Legs

1 teaspoon

Paprika

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit

Lemon

2 tablespoon

Apricot Jam

2 teaspoon

Dijon Mustard

8 ounce

Broccoli Florets

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate57 g
Sugar18 g
Dietary Fiber10 g
Protein49 g
Cholesterol230 mg
Sodium350 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Paper Towel
Small pot
Zester
Whisk
Plastic Wrap
Large Bowl
Instructionsarrow up iconarrow up icon
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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.