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Oven-Baked Chicken Legs

Oven-Baked Chicken Legs

with Mac ’n’ Cheese, Broccoli, and Ranch Spice

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Crispy breaded chicken. Mac ’n’ cheese. Easy-peasy broccoli. Need we say more about this unstoppable trifecta? Probably not, but we could go on and on about how it’s worth the effort. The chicken is about as crisp as can be thanks to a seasoned panko breadcrumb coating. It only gets better when you move on to the pasta, which is extra rich thanks to a bit of sour cream. After steaming the broccoli in the microwave and dividing everything between plates, add the magic finishing touch: a drizzle of spicy honey.


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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

6 ounce

Gemelli Pasta


2 teaspoon

Dijon Mustard

4 tablespoon

Sour Cream


1 tablespoon

Ranch Spice

6.75 ounce



1.5 cup

Panko Breadcrumbs


3 tablespoon



1 teaspoon


32 ounce

Chicken Legs

2 unit


1 ounce


1 teaspoon

Hot Sauce

½ cup

Monterey Jack Cheese


16 ounce

Broccoli Florets

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4100 kJ
Calories980 kcal
Fat54 g
Saturated Fat19 g
Carbohydrate73 g
Sugar16 g
Dietary Fiber5 g
Protein48 g
Cholesterol230 mg
Sodium520 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.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Plastic Bag
Shallow Dish
Small Bowl
Medium Bowl
Medium Pot
Plastic Wrap
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and brush with a drizzle of olive oil. Bring a medium pot of salted water to a boil. Once boiling, add gemelli and cook until al dente 10-12 minutes. Drain and set aside.


Meanwhile, mix mustard, 2 TBSP sour cream, half the ranch spice, and 1 TBSP milk in a shallow dish (save the rest of everything). In another shallow dish, mix remaining ranch spice and panko. Place 2 TBSP flour (we sent more), paprika, salt, and pepper in a large, zip-close bag. Add chicken to bag and shake to coat.


Working one piece at a time, coat chicken all over in sour cream mixture, then add to dish with panko and coat all over in crumbs, pressing to adhere. Transfer to lined baking sheet, arranging skin-side up, and sprinkle with a large drizzle of olive oil. Bake in oven until crumbs are golden brown and meat is cooked through, 35-40 minutes.


Meanwhile, trim and thinly slice scallions, separating greens and whites. In a small bowl, stir together honey and hot sauce. Season with salt and set aside. 5-8 minutes before chicken is done, place 1 TBSP butter and scallion whites in pot used for pasta. Heat over medium-high heat. Once scallions are softened, about 1 minute later, add rest of flour. Season with salt and pepper. Cook, stirring, for about 30 seconds.


Whisk rest of milk into pot and bring to a boil. Let bubble until thickened, about 2 minutes. Whisk in cheese and remaining sour cream. Stir in gemelli. Season with salt and pepper. Place broccoli and 2 TBSP water in a medium, microwave-safe bowl. Cover with plastic wrap and poke a few holes in wrap. Microwave on high until tender, about 3 minutes. Drain and toss with 2 TBSP butter. Season with salt and pepper.


Divide chicken, pasta, and broccoli between plates. Sprinkle with the scallion greens. Drizzle chicken with honey mixture and serve.