BBQ-Glazed Chicken Legs

🥘 Ingredients

• BBQ sauce
  1/2 c
• Monterey Jack cheese
  ½ cup
• black pepper
  1 tsp
• chicken legs
  2 lb
• fingerling potatoes
  24 oz
• green beans
  12 oz
• olive oil
• paper towels
• salt
  1 tsp
• smoky red pepper crema
  4 tbsp
• water

🍳 Cookware

• baking sheet
• aluminum foil
• small pot

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil . Wash and dry produce (except green beans ). Pat chicken legs dry with paper towels . Season all over with salt and black pepper ; drizzle each piece with olive oil and rub to coat. Place skin sides up on one side of prepared sheet. Toss fingerling potatoes on empty side with a large drizzle of olive oil, salt, and pepper. Roast on top rack for ⏱️ 20 minutes (you'll add more to the sheet then). 4 SERVINGS: Adjust racks to top and middle positions. Spread chicken out across prepared sheet and toss potatoes on a separate, unlined sheet; roast chicken on top rack and potatoes on middle rack.

   green beans: 12 oz, chicken legs: 2 lb, paper towels, salt: 1 tsp, black pepper: 1 tsp, olive oil, fingerling potatoes: 24 oz
2. 

   2

   Once chicken and potatoes have roasted ⏱️ 20 minutes , remove sheet from oven. Carefully flatten potatoes with a spatula or heavy cup. Season with salt and pepper, then top with Monterey Jack cheese . Brush chicken with half the BBQ sauce (save the rest for serving). Return to top rack until chicken is cooked through, potatoes are slightly crispy, and cheese has melted, 8-12 minutes more. TIP: Push the potatoes closer together for more cheese coverage!

   Monterey Jack cheese: ½ cup, BBQ sauce: 1/2 c
3. 

   3

   When chicken and potatoes are almost done, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.

   water
4. 

   4

   Divide chicken, potatoes, and green beans between plates. Season green beans with salt and pepper. Top potatoes with smoky red pepper crema and serve with remaining BBQ sauce on the side for dipping.

   smoky red pepper crema: 4 tbsp