Oven-Baked Apricot Chicken Legs

Meanwhile, wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Toss on a second baking sheet with salt, pepper, half the Fry Seasoning (use the rest as you like), and a large drizzle of olive oil. Bake on middle rack until browned and tender, about 25 minutes.

Meanwhile, zest lemon until you have ½ tsp; quarter lemon. Place jam, 1 tsp mustard (we sent more), and 1 TBSP butter in a small pot. Heat over medium heat, whisking until smooth, about 2 minutes. Turn off heat; stir in a squeeze or two of lemon juice. Season with a pinch of salt.

Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and bake until glaze is tacky and has dried out a little bit, 3-5 minutes.

Meanwhile, place broccoli in a large microwave-safe bowl with 1 TBSP water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender, 4-5 minutes. Carefully remove wrap, then drain water from bowl. Stir in lemon zest, 1 TBSP butter, and a pinch of salt and pepper. Sprinkle with chili flakes (to taste).