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Sesame Hoisin Chicken Legs

Sesame Hoisin Chicken Legs

with Garlic Scallion Rice & Roasted Broccoli

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When it comes to chicken, we’re always looking for two things: golden, crackly skin and juicy, flavorful meat. Oh, you too? Enter: these game-changing roasted chicken legs. They’re all that and then some, the “some” being a dynamic hoisin-ginger-lime glaze that really takes ’em above and beyond. On the side, there’s garlic scallion rice and sesame-roasted broccoli. What are you waiting for?!

Allergens:SoyWheatMilk

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

Total Time40 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

16 ounce

Chicken Legs

2 clove

Garlic

8 ounce

Broccoli Florets

2 unit

Scallions

1 thumb

Ginger

1 unit

Lime

½ cup

Jasmine Rice

1 tablespoon

Sesame Oil

4 tablespoon

Hoisin Sauce

(ContainsSoy, Wheat)

1 tablespoon

Sesame Seeds

Not included in your delivery

1 teaspoon

Vegetable Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3264 kJ
Calories780 kcal
Fat34 g
Saturated Fat11 g
Carbohydrate70 g
Sugar20 g
Dietary Fiber5 g
Protein50 g
Cholesterol230 mg
Sodium840 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
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Sheet
Paper Towel
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Pat chicken dry with paper towels; rub with oil and season all over with salt and pepper. Place skin sides up on one side of a baking sheet. Bake on top rack for 15 minutes (we’ll add more to the sheet then). TIP: Line your baking sheet with foil first for easy clean up.

2

While chicken bakes, wash and dry all produce. Mince or grate garlic. Cut broccoli florets into bite-size pieces, if necessary. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate ginger. Quarter lime

3

Meanwhile, melt 1 TBSP butter in a small pot. Add garlic and scallion whites; cook until fragrant, 1 minute. Add rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

4

Once chicken has baked 15 minutes, remove baking sheet from oven. Toss broccoli on empty side of same sheet with sesame oil, salt, and pepper. (For 4 servings, leave chicken roasting; toss broccoli on a second baking sheet and roast on middle rack.) Return to oven until broccoli is tender and chicken is cooked through, 12-15 minutes more. Remove broccoli from sheet; tent with foil to keep warm.

5

Meanwhile, in a small bowl, combine hoisin, ginger, and lime juice to taste. Once chicken is cooked through, remove from oven and brush with half the glaze (save the rest for serving). Bake until glaze is tacky and has dried out a bit, 3-5 minutes.

6

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings). Divide rice, chicken, and broccoli between plates. Sprinkle chicken and broccoli with sesame seeds (you may have some left over). Garnish with scallion greens. Serve with remaining glaze and remaining lime wedges on the side.