David Burtka's Herb-Roasted Chicken Legs

🥘 Ingredients

• asparagus
  12 oz
• black pepper
• brown sugar
  1 tbsp
• butter
  3 tbsp
• carrot
  18 oz
• chicken legs
  2 lb
• chicken stock concentrate
  2 unit
• herbes de Provence
  1 tbsp
• jasmine rice
  1 c
• olive oil
• paper towels
• parsley
  ¼ ounce
• red wine vinegar
  5 tsp
• salt
• shallot
  1 unit
• water
  ¾ cup

🍳 Cookware

• large pot
• small pot
• large pan
• large pan

1. 

   1

   Adjust rack to middle position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. In a small pot , combine jasmine rice , chicken stock concentrate , water , and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook, covered, until rice is tender, ⏱️ 15-18 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c, chicken stock concentrate: 2 unit, water: ¾ cup, salt
2. 

   2

   Pat chicken legs dry with paper towels ; season with salt and black pepper . Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken, skin sides down; cook until skin is browned and crisp, ⏱️ 3-5 minutes . (For 4 servings, you may need to work in batches.) Remove from heat and flip chicken. (TIP: If your pan isn't ovenproof or big enough, transfer chicken to a lightly oiled baking sheet now.) Sprinkle chicken with 1 tsp of herbes de Provence (2 tsp for 4). Roast on middle rack until cooked through, ⏱️ 15-20 minutes .

   chicken legs: 2 lb, paper towels, salt, black pepper, olive oil, herbes de Provence: 1 tbsp
3. 

   3

   Wash and dry produce. Trim and discard bottom 1 inch from asparagus . Trim, peel, and cut carrot into ¼-inch rounds. Halve and peel shallot ; finely chop half (all for 4 servings). Pick leaves from parsley stems; roughly chop leaves.

   asparagus: 12 oz, carrot: 18 oz, shallot: 1 unit, parsley: ¼ ounce
4. 

   4

   Once water is boiling, add asparagus and carrots to pot. Cook until asparagus is bright green and carrots are almost tender, ⏱️ 2-3 minutes . Drain and transfer veggies to a plate to cool. TIP: Make an ice bath and drop your veggies in immediately once they're drained so they stay bright and stop cooking.
5. 

   5

   Melt butter in a large pan over medium-high heat. Cook, carefully swirling butter, until foamy and flecked with amber brown bits, ⏱️ 1-2 minutes . TIP: If using a dark pan, scoop a small amount of butter in a metal spoon to check for those flecks. Reduce heat to medium low and add chopped shallot; cook until softened ⏱️ 1-2 minutes . Add half the brown sugar and half the red wine vinegar ; stir until the sugar has dissolved, ⏱️ 1-2 minutes . Add blanched veggies and cook until tender, ⏱️ 2-3 minutes . Remove from heat and stir in half the parsley. Season with salt and black pepper to taste.

   butter: 3 tbsp, brown sugar: 1 tbsp, red wine vinegar: 5 tsp, salt, black pepper
6. 

   6

   Fluff rice with a fork. Divide rice between bowls; top with chicken and veggies. Sprinkle with remaining parsley and serve.