Oven-Baked Chicken Legs
with Mac ’n’ Cheese, Broccoli, and Ranch Spice
- Wheat
- Milk
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.
Ingredients
6 ounce
Gemelli Pasta
(Contains: Wheat)
2 teaspoon
Dijon Mustard
4 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Ranch Spice
6.75 ounce
Milk
(Contains: Milk)
1.5 cup
Panko Breadcrumbs
(Contains: Wheat)
3 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Paprika
32 ounce
Chicken Legs
2 unit
Scallions
1 ounce
Honey
1 teaspoon
Hot Sauce
½ cup
Monterey Jack Cheese
(Contains: Milk)
16 ounce
Broccoli Florets
Not included in your delivery
1 tablespoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
