David Burtka’s Herb-Roasted Chicken Legs
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David Burtka’s Herb-Roasted Chicken Legs

David Burtka’s Herb-Roasted Chicken Legs

with Brown Butter Veggies & Rice

Professional chef David and Neil Patrick Harris are a dynamic duo, proving that some things are just better together. Same goes for this recipe: Chicken legs, featuring both a drumstick and a thigh, make the ultimate 2-in-1 combo with juicy dark meat and crispy-crackly skin! David seasons his chicken with earthy Herbes de Provence, roasts it until tender, and serves it over jasmine rice with brown butter asparagus and carrots for a flavorful match that was simply meant to be.


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

Total Time45 minutes
Prep Time15 minutes


serving amount

½ cup

Jasmine Rice

1 unit

Chicken Stock Concentrate

16 ounce

Chicken Legs

1 tablespoon

Herbes de Provence

9 ounce


6 ounce


1 unit


¼ ounce


1 tablespoon

Brown Sugar

5 teaspoon

Red Wine Vinegar

Not included in your delivery

2 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories920 kcal
Fat52 g
Saturated Fat20 g
Carbohydrate67 g
Sugar14 g
Dietary Fiber6 g
Protein44 g
Cholesterol245 mg
Sodium500 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.


Small pot
Large Pot
Paper Towel
Large Pan


Cook Rice

• Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. • In a small pot, combine rice, stock concentrate, 3⁄4 cup water (1 1⁄2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Cook Chicken

• Pat chicken* dry with paper towels; season with salt and pepper. Heat a large drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken, skin sides down; cook until skin is browned and crisp, 3-5 minutes. (For 4 servings, you may need to work in batches.) • Remove from heat and flip chicken. (TIP: If your pan isn’t ovenproof or big enough, transfer chicken to a lightly oiled baking sheet now.) Sprinkle chicken with 1 tsp Herbes de Provence (2 tsp for 4). Roast on middle rack until cooked through, 15-20 minutes.


• Wash and dry produce. • Trim and discard bottom 1 inch from asparagus. Trim, peel, and cut carrots into 1⁄4-inch rounds. Halve and peel shallot; finely chop half (all for 4 servings). Pick parsley leaves from stems; roughly chop leaves.

Blanch Veggies

• Once water is boiling, add asparagus and carrots to pot. Cook until asparagus is bright green and carrots are almost tender, 2-3 minutes. Drain and transfer veggies to a plate to cool. TIP: Make an ice bath and drop your veggies in immediately once they’re drained so they stay bright and stop cooking.

Cook Veggies

• Melt 3 TBSP butter (6 TBSP for 4 servings) in a second large pan over medium-high heat. Cook, carefully swirling butter, until foamy and flecked with amber brown bits, 1-2 minutes. TIP: If using a dark pan, scoop a small amount of butter in a metal spoon to check for those flecks. • Reduce heat to medium low and add chopped shallot; cook until softened 1-2 minutes. Add half the brown sugar (all for 4) and half the vinegar (all for 4); stir until the sugar has dissolved, 1-2 minutes. Add blanched veggies and cook until tender, 2-3 minutes. • Remove from heat and stir in half the parsley. Season with salt and pepper to taste.

Finish & Serve

• Fluff rice with a fork. • Divide rice between bowls; top with chicken and veggies. Sprinkle with remaining parsley and serve.