Oven-Baked Apricot Chicken Legs
with Roasted Potato Wedges and Lemony Broccoli
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
Not included in your delivery
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.
Divide chicken, broccoli, and potatoes between plates. Drizzle remaining glaze over chicken. Serve with remaining lemon wedges on the side.