Oven-Baked Apricot Chicken Legs

Name: Oven-Baked Apricot Chicken Legs with Roasted Potato Wedges and Lemony Broccoli
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 16 ounce Chicken Legs; 1 teaspoon Paprika; 12 ounce Yukon Gold Potatoes; 1 tablespoon Fry Seasoning; 1 unit Lemon; 2 tablespoon Apricot Jam; 2 teaspoon Dijon Mustard; 8 ounce Broccoli Florets; 1 teaspoon Chili Flakes; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Roasted Potato Wedges and Lemony Broccoli

Recipe Development TeamPublished on July 02, 2019

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Get a leg up at dinnertime with this recipe that has all the flavors, like apricot jam, Dijon mustard, and a hint of lemon swirled into a delectable glaze for crispy-skinned roasted chicken. Each bite of juicy dark meat feel like a revelation of sweet, savory, and tangy flavors. And it only gets better when you factor in the sides: potato wedges seasoned with warm spices and easy-peasy microwaved broccoli with a touch of lemon, butter, and chili flakes.

Tags:

Family Friendly

Allergens:

Milk

The quantities provided above are averages only.

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

Total Time40 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

16 ounce

Chicken Legs

1 teaspoon

Paprika

12 ounce

Yukon Gold Potatoes

1 tablespoon

Fry Seasoning

1 unit

Lemon

2 tablespoon

Apricot Jam

2 teaspoon

Dijon Mustard

8 ounce

Broccoli Florets

1 teaspoon

Chili Flakes

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2678 kJ

Calories640 kcal

Fat26 g

Saturated Fat10 g

Carbohydrate56 g

Sugar18 g

Dietary Fiber11 g

Protein50 g

Cholesterol230 mg

Sodium350 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

•Baking Sheet

•Paper Towel

•Small pot

•Zester

•Whisk

•Plastic Wrap

•Large Bowl

Instructions

Adjust racks to middle and top positions and preheat oven to 450 degrees. Pat chicken dry with paper towels; season all over with salt, pepper, and paprika. Place on a baking sheet, skin sides up. Bake on top rack until chicken is cooked through and skin is crisp, 28-32 minutes.

While chicken bakes, wash and dry all produce. Cut potatoes into ½-inchthick wedges. Toss on a second baking sheet with a large drizzle of olive oil, salt, pepper, half the Fry Seasoning (we sent more; use all for 4 servings). Bake on middle rack until browned and tender, 20-25 minutes.

Meanwhile, zest lemon until you have ½ tsp; quarter lemon. In a small pot, combine jam, half the mustard (we sent more; use all for 4 servings), and 1 TBSP butter. Heat over medium heat, whisking until smooth, 1-2 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. Continue baking until glaze is tacky and has dried out a 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 until tender, 1-2 minutes. Drain any excess water. (TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, 5-7 minutes.) Stir in lemon zest, 1 TBSP butter (2 TBSP for 4 servings), and a pinch of salt and pepper. Sprinkle with chili flakes to taste.