Countryside Chicken Legs

🥘 Ingredients

• Dijon mustard
  2 tsp
• Herbes de Provence
  1 tsp
• black pepper
  1 tsp
• butter
  1 tbsp
• chicken legs
  1 lb
• chives
  ¼ oz
• garlic
  1 clove
• green beans
  6 oz
• lemon
  1 unit
• olive oil
• potatoes
  12 oz
• salt
  1 tsp
• sliced almonds
  ½ oz
• sour cream
  2 tbsp
• sugar
• tarragon
  ¼ oz

🍳 Cookware

• paper towel
• baking sheet
• medium pot
• baking sheet
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Pat chicken legs dry with paper towel ; rub each chicken leg with a drizzle of olive oil and season all over with salt , black pepper , and ½ tsp Herbes de Provence (1 tsp for 4; we sent more). Place skin sides up on one side of a baking sheet . Bake on top rack for ⏱️ 20 minutes (we’ll add more to the sheet then).

   chicken legs: 1 lb, olive oil, salt: 1 tsp, black pepper: 1 tsp, Herbes de Provence: 1 tsp
2. 

   2

   Meanwhile, wash and dry all produce. Dice potatoes into ½-inch pieces. Zest and quarter lemon (quarter both lemons for 4 servings). Mince chives . Pick tarragon leaves from stems; discard stems and mince leaves until you have 2 tsp (4 tsp for 4). Mince or grate garlic clove; leave remaining clove whole.

   potatoes: 12 oz, lemon: 1 unit, chives: ¼ oz, tarragon: ¼ oz, garlic: 1 clove
3. 

   3

   Place potatoes and whole garlic clove in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, ⏱️ 15-20 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.
4. 

   4

   Once chicken has roasted 20 minutes, remove baking sheet from oven. Toss green beans on empty side of same sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, leave chicken roasting and toss green beans on a second baking sheet; roast on middle rack.) Return to oven until green beans are tender and chicken is cooked through, ⏱️ 10-12 minutes more. Toss roasted green beans with sliced almonds and lemon zest to taste.

   green beans: 6 oz, sliced almonds: ½ oz
5. 

   5

   Meanwhile, in a small bowl , combine Dijon mustard , tarragon, half the chives, and as much minced garlic and lemon juice as you like. Stir in 1 TBSP olive oil (2 TBSP for 4 servings). Season with salt , black pepper , and a pinch of sugar .

   Dijon mustard: 2 tsp, olive oil, salt, black pepper, sugar
6. 

   6

   Mash potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in remaining chives and season with salt and black pepper . Divide chicken, green beans, and mashed potatoes between plates. Spoon dressing over chicken. Serve with any remaining lemon wedges on the side.

   sour cream: 2 tbsp, butter: 1 tbsp, salt, black pepper