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Mediterranean Roasted Chicken Legs

Mediterranean Roasted Chicken Legs

with Tomato Orzo, Roasted Carrots, and Yogurt Sauce

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Rated 3 / 4out of 1483 ratings
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This recipe has everything you could want from a chicken dinner. Spice and herb-rubbed bone-in legs with crisp, crackly skin? Check. Tender roasted veggies with gorgeous browned edges? Check. A simple orzo pasta side to keep things filling? Check. A creamy yogurt sauce for drizzling onto everything? Check! The only thing left to add to this list is you, some cutlery, and a good appetite for devouring all that deliciousness.

Allergens:MilkWheat

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

Preparation Time45 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit

Carrots

1 unit

Red Onion

1 tablespoon

Mediterranean Spice Blend

16 ounce

Chicken Legs

1 unit

Lemon

2 unit

Scallions

1 unit

Roma Tomato

2 clove

Garlic

4 ounce

Yogurt

(ContainsMilk)

1 ounce

Honey

1 tablespoon

Za'atar

6 ounce

Orzo Pasta

(ContainsWheat)

Not included in your delivery

2 teaspoon

Vegetable Oil

1 teaspoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4770 kJ
Calories1140 kcal
Fat65 g
Saturated Fat17 g
Carbohydrate115 g
Sugar32 g
Dietary Fiber11 g
Protein52 g
Cholesterol235 mg
Sodium380 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Baking Sheet
Paper Towel
Zester
Small Bowl
Strainer
Small pot
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Peel and trim carrots, then slice diagonally into ½-inch-thick coins. Halve and peel onion, then cut into ½-inch-thick wedges.

Season
Season
2

Toss carrots and onion on a baking sheet with a drizzle of oil, half the spice blend, and a large pinch of salt and pepper. Pat chicken dry with a paper towel. Rub all over with a drizzle of oil, then season evenly with salt, pepper, and remaining spice blend. Arrange skin-side up on a second baking sheet.

Roast
Roast
3

Roast chicken on upper rack and veggies on middle rack until chicken is cooked and veggies are tender, 25-30 minutes. Meanwhile, zest 1½ tsp zest from lemon, then halve; cut one half into wedges. Trim, then thinly slice scallions, separating greens and whites. Core and finely chop tomato. Mince garlic.

Make Sauce and Cook Pasta
Make Sauce and Cook Pasta
4

In a small bowl, stir together yogurt, lemon zest, juice from lemon half, half the honey (1 packet), and a pinch of za’atar (save the rest for garnish). Season with salt and pepper. Set aside. Once water boils, add orzo to pot. Cook, stirring occasionally, until al dente, about 9 minutes. Reserve ½ cup pasta cooking water, then drain. Keep orzo in strainer and return empty pot to stove.

Stir Pasta
Stir Pasta
5

Heat 1 TBSP butter and a drizzle of olive oil in the same pot over mediumlow heat. Add scallion whites and tomato. Cook, tossing often, until softened, 2-3 minutes. Season with salt and pepper. Add garlic and cook, tossing, until fragrant, about 1 minute. Return orzo to pot along with ¼ cup pasta cooking water. Stir to combine. (TIP: If mixture seems dry, add more water, a splash at a time, to loosen.) Remove pot from heat.

Finish and Serve
Finish and Serve
6

Stir 1 TBSP butter and a few squeezes of lemon into pot. Season with salt and pepper. Brush or drizzle chicken with remaining honey. Divide orzo, chicken, and veggies between plates. Garnish with scallion greens. Sprinkle with remaining za’atar, if desired. Serve with yogurt sauce and any extra lemon on the side for drizzling.