---
title: Crispy Chicken Legs with Scallion Chimichurri
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-chicken-legs-with-scallion-chimichurri-5c0ad388c445fa4d4658a442
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: easy
allergens:
  - Milk
tags: []
rating: 4.5
rating_count: 1100
source_chef: Michelle Doll Olson
nutrition:
  calories: 1220
  protein: 52
  fat: 73
  saturated fat: 23
  carbohydrates: 78
  sugar: 4
  fiber: 20
  cholesterol: 255
  sodium: 620
image: "https://images.recipes.furrysalamander.com/Chicken%20Recipes/Chicken%20Legs/crispy-chicken-legs-with-scallion-chimichurri.avif"
---
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry all produce. Trim, then roughly chop @scallions{4%unit}(chopped). Mince or grate @garlic{4%clove}(minced). Dice @Roma tomato{2%unit}(diced). Zest 1 tsp zest from @lime{2%unit}; quarter lime. Drain and rinse @black beans{26.8%oz}.

Pat @chicken legs{32%oz} dry with @paper towels{}; season all over with @salt{} and @pepper{}. Heat a drizzle of @vegetable oil{4%tsp} in a #large ovenproof pan{} over medium-high heat. Add chicken, skin sides down. Cook until skin is browned ~{6%minutes}. Flip and cook until browned on other side ~{4%minutes}. Turn off heat; sprinkle with 1 tsp @Southwest Spice Blend{2%tbsp}.

(If pan is not ovenproof, transfer chicken to a lightly oiled #baking sheet{}.) Roast chicken until browned and cooked through ~{20%minutes}. Meanwhile, bring @water{3/4%cup} and a large pinch of salt to a boil in a #small lidded pot{}. Once boiling, add @Jasmine rice{1%cup}, then cover and reduce heat to low. Cook until water has absorbed ~{20%minutes}.

In a #small bowl{}, combine scallions, 2 TBSP @olive oil{4%tbsp}, another 1 tsp Southwest Spice (we'll use the rest in the next step), 1/4 tsp garlic, and juice from 1 lime wedge. Season generously with salt and pepper. Taste and add more garlic or lime juice if you like.

Heat a drizzle of oil in a #medium pot{} over medium-high heat. Add tomato and remaining garlic. Cook, stirring, until softened and fragrant ~{2%minutes}. Stir in beans, @chicken stock concentrate{2%unit}, 1/4 cup water, remaining Southwest Spice, salt, and pepper. Simmer until thickened ~{10%minutes}. Remove from heat; stir in 1 TBSP @butter{6%tbsp}. In another #small bowl{}, combine @sour cream{8%tbsp}, half the lime zest, juice from 1 lime wedge, 1 TBSP water, and salt.

Fluff rice with a fork, then stir in 1 TBSP butter, remaining lime zest, and the juice from remaining lime wedge. Season with salt and pepper. Divide rice and chicken between plates. Top rice with bean mixture and lime crema. Drizzle chicken with chimichurri.