Honey Sriracha Chicken Legs

Pat chicken dry with paper towels and season all over with salt and pepper. Place on a baking sheet. Roast on top rack until browned and cooked through, 28-32 minutes total. (We’ll add the green beans after 20 minutes.)

Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

In small microwave-safe bowl, combine soy sauce, honey, and sriracha to taste. Cover with a paper towel and microwave until slightly thickened, 30 seconds to 1 minute. Remove from microwave and stir in sesame oil.

Once chicken has roasted 20 minutes, remove sheet from oven; push chicken to one side, if necessary. Toss green beans on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a separate baking sheet and roast on middle rack.) Return to oven until green beans are tender and chicken is cooked through, 12-15 minutes. In the last 3-5 minutes, remove chicken from oven and spread tops with half the glaze. Return to oven until glaze is tacky, 3-5 minutes more.