Apricot Chicken Legs

🥘 Ingredients

• apricot jam
  1 unit
• black pepper
  1 tsp
• broccoli
  8 oz
• butter
  1 tbsp
• chicken legs
  1 lb
• chili flakes
  1 tsp
• dijon mustard
  2 tsp
• fry seasoning
  1 tbsp
• lemon
  1 unit
• olive oil
• paper towels
• paprika
  1 tsp
• plastic wrap
• potatoes
  12 oz
• salt
  1 tsp
• water
  1 tbsp

🍳 Cookware

• oven
• baking sheet
• zester
• small pot
• whisk
• large bowl
• medium pot

1. 

   1

    Adjust racks to top and middle positions and preheat oven to 450 degrees. Pat chicken legs dry with paper towels ; season all over with salt , black pepper , and paprika . 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 .

   chicken legs: 1 lb, paper towels, salt: 1 tsp, black pepper: 1 tsp, paprika: 1 tsp
2. 

   2

    While chicken bakes, wash and dry all produce. Cut potatoes 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 (use all for 4 servings). Roast on middle rack until browned and tender, ⏱️ 20 minutes to ⏱️ 25 minutes .

   potatoes: 12 oz, olive oil, fry seasoning: 1 tbsp
3. 

   3

    Meanwhile, zest and quarter lemon with a zester . In a small pot , combine apricot jam , half the dijon mustard (use all for 4 servings), and butter . 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.

   lemon: 1 unit, apricot jam: 1 unit, dijon mustard: 2 tsp, butter: 1 tbsp
4. 

   4

    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 .
5. 

   5

    Meanwhile, place broccoli in a large bowl (microwave-safe) with water . 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 to taste.

   broccoli: 8 oz, water: 1 tbsp, plastic wrap, chili flakes: 1 tsp
6. 

   6

    Divide chicken, broccoli, and potatoes between plates. Drizzle remaining glaze over chicken. Serve with remaining lemon wedges on the side.