BBQ-Glazed Chicken Legs

BBQ-Glazed Chicken Legs

with Cheesy Smashed Fingerlings & Roasted Green Beans

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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?

Tags:Calorie SmartCarb SmartLightning PrepSheet Pan

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

Total Time40 minutes
Prep Time0 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

16 ounce

Chicken Legs

12 ounce

Fingerling Potatoes

6 ounce

Green Beans

4 tablespoon

BBQ Sauce

¼ cup

Monterey Jack Cheese


2 tablespoon

Smoky Red Pepper Crema

(ContainsMilk, Soy)

Not included in your delivery



4 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2510 kJ
Calories600 kcal
Fat25 g
Saturated Fat8 g
Carbohydrate44 g
Sugar14 g
Dietary Fiber6 g
Protein50 g
Cholesterol220 mg
Sodium610 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
Aluminum Foil
Baking Sheet
Paper Towel
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 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.


• 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!


• 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.


• 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.