BBQ-Glazed Chicken Legs
with Cheesy Smashed Fingerlings & Roasted Green Beans
- Milk
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?
Ingredients
6 ounce
Green Beans
4 tablespoon
BBQ Sauce
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
12 ounce
Fingerling Potatoes
¼ cup
Monterey Jack Cheese
(Contains: Milk)
16 ounce
Chicken Legs
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved this hearty meal, especially praising the mouthwatering smashed potatoes as incredibly delicious.
- Ease of prep: Super easy to make, with the smashed potatoes being simple yet impressive. Some found flattening potatoes tricky at first.
- Suggestions: Try using a fork to hold potatoes while smashing. Consider doctoring up the green beans for variety.
- Leftovers: The smashed potatoes are so good, customers keep making them 3-4 times a month with other meals! 🍲
Reviews from our home cooks
Some of the easiest BBQ chicken I've made but the best part of the dinner was the smashed potatoes. So very simple to make yet so incredibly mouth wateringly delicious. Hardest part in making them is getting the flat glass to smash the potato & not have a potato roller derby going on the tray. I found using a fork/knife/utensil to hold (may need help for this) the first few potatoes while you smash to be helpful. We keep making these potatoes with other meals 3 or 4 times a month now.
This was really good! My family didn't expect much for some reason and they were very surprised. It was filling and hearty. Well done.
Great choice, Super Easy. One of the few that are somewhat carb friendly. Green beans are a little repetitive from other recipes. I doctored it up.
I am also a chicken lover. I loved the beans. This was a pleasing meal.
This meal is amazing! Love it. More chicken legs please!
