Mediterranean Roasted Chicken Legs
with Tomato Orzo, Roasted Carrots, and Yogurt Sauce
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Carrots
2 unit
Red Onion
2 tablespoon
Mediterranean Spice Blend
32 ounce
Chicken Legs
2 unit
Lemon
4 unit
Scallions
2 unit
Roma Tomato
2 clove
Garlic
8 ounce
Yogurt
(Contains Milk)
2 ounce
Honey
1 tablespoon
Za'atar Spice
12 ounce
Orzo Pasta
(Contains Wheat)
Not included in your delivery
2 teaspoon
Olive Oil
2 teaspoon
Vegetable Oil
4 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
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 onions, then cut into ½-inch-thick wedges.
Toss carrots and onions on a baking sheet with a drizzle of oil, half the spice blend (1 packet), 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 skinside up on a second baking sheet.
Roast chicken on upper rack and veggies on middle rack until chicken is cooked and veggies are tender, 25-30 minutes. Meanwhile, zest 1 TBSP lemon zest. Halve both lemons; cut one half into four wedges. Trim, then thinly slice scallions, separating greens and whites. Core and chop tomatoes. Mince garlic.
In a small bowl, stir together yogurt, lemon zest, juice from two lemon halves, half the honey (2 packets), 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 ¾ cup pasta cooking water, then drain. Keep orzo in strainer and return empty pot to stove.
Heat 2 TBSP butter and a large drizzle of olive oil in the same pot over medium-low heat. Add scallion whites and tomatoes. 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 ⅓ 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.
Stir 2 TBSP butter and juice from remaining lemon half 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 lemon wedges on the side for drizzling.
