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Sheet Pan Cherry-Glazed Chicken Legs

Sheet Pan Cherry-Glazed Chicken Legs

All In One Pan

Easy
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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 roasted chicken legs. They’re all that and then some—the “some” being a cinnamon-paprika spice rub and cherry jam glaze that really take ’em above and beyond. On the side, there’s thyme-roasted potatoes, lemon butter green beans, and a tangy roasted garlic dipping sauce. Get a leg up on dinnertime!

Tags:Easy
Allergens:EggsMilk

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

12 ounce

Yukon Gold Potatoes

16 ounce

Chicken Legs

2 clove

Garlic

1 unit

Lemon

4 tablespoon

Mayonnaise

(ContainsEggs)

¼ ounce

Thyme

1 tablespoon

Smoky Cinnamon Paprika Spice

2 tablespoon

Cherry Jam

6 ounce

Green Beans

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

4 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat49 g
Saturated Fat13 g
Carbohydrate59 g
Sugar21 g
Dietary Fiber10 g
Protein48 g
Cholesterol250 mg
Sodium470 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 Bowl
Zester
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce (except green beans). • Dice potatoes into 1-inch pieces. Strip thyme leaves from stems; chop leaves until you have 2 tsp. • 4 SERVINGS: Chop thyme leaves until you have 1 TBSP.

2

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, chopped thyme, salt, and pepper. • Place whole garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on same sheet.

3

• Pat chicken* dry with paper towels. Drizzle with olive oil and rub all over with Cinnamon Paprika Spice, salt, and pepper. • Place skin sides up on opposite side of sheet from potatoes. Roast on top rack for 20 minutes (you’ll glaze the chicken then).

4

• Once everything has roasted 20 minutes, remove sheet from oven. • Transfer foil-wrapped garlic to a cutting board. • Brush tops of chicken with jam. Return to oven until chicken is cooked through and potatoes are golden brown, 8-12 minutes more.

5

• Meanwhile, zest and quarter lemon. Gently mash roasted garlic with a fork. • Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. Transfer beans to a medium bowl and toss with 1 TBSP butter, half the lemon zest, salt, and pepper. • In a small bowl, combine mayonnaise, sour cream, mashed garlic, a squeeze of lemon juice, and remaining lemon zest to taste. Season with salt and pepper. • TIP: No microwave? No problem! Steam the green beans in a small pot with a splash of water until just tender, 5-7 minutes.

6

• Divide chicken, potatoes, and green beans between plates with sauce for dipping. Serve with remaining lemon wedges on the side.