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.
Ingredients
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
16 ounce
Chicken Legs
1 tablespoon
Herbes de Provence
9 ounce
Carrots
6 ounce
Asparagus
1 unit
Shallot
¼ ounce
Parsley
1 tablespoon
Brown Sugar
5 teaspoon
Red Wine Vinegar
Not included in your delivery
2 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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.
• Fluff rice with a fork. • Divide rice between bowls; top with chicken and veggies. Sprinkle with remaining parsley and serve.
