---
title: Apricot Chicken Legs
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/apricot-chicken-legs-5dfd137e39b70a23332c467e
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Milk
tags:
  - Calorie Smart
  - Vegan
  - Sodium Smart
  - Carb Smart
rating: 4.5
rating_count: 8000
source_chef: Michelle Doll Olson
review_highlights: []
nutrition:
  calories: 390
  protein: 47
  fat: 11
  saturated fat: 2
  carbohydrates: 25
  sugar: 14
  fiber: 4
  cholesterol: 200
  sodium: 410
  potassium: 490
  calcium: 70
  iron: 1.1
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Legs/apricot-chicken-legs.avif"
---
![Step 1](step-1.jpg)
Adjust racks to top and middle positions and preheat #oven{} to 450 degrees. Pat @chicken legs{16%oz} dry with @paper towels{}; season all over with @salt{1%tsp}, @black pepper{1%tsp}, and @paprika{1%tsp}. Place skin sides up on a #baking sheet{}. Bake on top rack until chicken is cooked through and skin is crispy, ~{28%minutes} to ~{32%minutes}.

![Step 2](step-2.jpg)
While chicken bakes, wash and dry all produce. Cut @potatoes{12%oz} into ½-inch-thick wedges. Toss on a second baking sheet with a large drizzle of @olive oil{}, salt, pepper, and half the @fry seasoning{1%tbsp} (use all for 4 servings). Roast on middle rack until browned and tender, ~{20%minutes} to ~{25%minutes}.

![Step 3](step-3.jpg)
Meanwhile, zest and quarter @lemon{1%unit} with a #zester{}. In a #small pot{}, combine @apricot jam{1%unit}, half the @dijon mustard{2%tsp} (use all for 4 servings), and @butter{1%tbsp}. Cook over medium heat, whisking with a #whisk{} until smooth, ~{1%minutes} to ~{2%minutes}. Turn off heat; stir in a squeeze or two of lemon juice. Season with a pinch of salt.

![Step 4](step-4.jpg)
When chicken has ~{3%minutes} to ~{5%minutes} left, remove from oven and brush with half the glaze (save the rest for serving). Continue baking until glaze is tacky and has dried out a bit, ~{3%minutes} to ~{5%minutes}.

![Step 5](step-5.jpg)
Meanwhile, place @broccoli{8%oz} in a #large bowl{} (microwave-safe) with @water{1%tbsp}. Cover bowl with @plastic wrap{} and poke a few holes in wrap. Microwave until tender, ~{1%minutes} to ~{2%minutes}. Drain any excess water. (TIP: No microwave? No problem! Steam broccoli in a #medium pot{} with a splash of water until tender, ~{2%minutes} to ~{4%minutes}.) Stir in 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt and pepper, and lemon zest to taste. Sprinkle with @chili flakes{1%tsp} to taste.

![Step 6](step-6.jpg)
Divide chicken, broccoli, and potatoes between plates. Drizzle remaining glaze over chicken. Serve with remaining lemon wedges on the side.