---
title: Apricot Chicken Legs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/apricot-chicken-legs-5dfd137e39b70a23332c467e
servings: 2
prep time: 10 minutes
cook time: 30 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Calorie Smart
  - Vegan
  - Sodium Smart
  - Carb Smart
rating: 4.5
rating_count: 8000
source_chef: Michelle Doll Olson
image: "data/recipes/apricot-chicken-legs.jpg"
---
Adjust oven racks to top and middle positions and preheat oven to 450 degrees. Pat @chicken legs{1.5%lbs} dry with paper towels; season all over with @salt{1%tsp}, @black pepper{1%tsp}, and @paprika{1%tsp}. Place skin sides up on a #baking sheet{}. Bake on top rack until chicken is cooked through and skin is crispy ~{30%minutes}.

While chicken bakes, wash and dry all produce. Cut @potatoes{16%oz} into ½-inch thick wedges. Toss on a second #baking sheet{} with a large drizzle of @olive oil{2%tbsp}, salt, pepper, and half the @fry seasoning{1%tbsp}. Roast on middle rack until browned and tender ~{20%minutes}.

Meanwhile, zest and quarter @lemon{1%unit}. In a #small pot{}, combine @apricot jam{3%tbsp}, half the @dijon mustard{2%tbsp}, and @butter{1%tbsp}. Cook over medium heat, whisking until smooth ~{2%minutes}. Turn off heat; stir in a squeeze or two of lemon juice. Season with a pinch of salt.

When chicken has ~{3%minutes} left, remove from oven and brush with half the glaze. Continue baking until glaze is tacky and has dried out a bit ~{3%minutes}.

Meanwhile, place @broccoli{1%head} in a #large bowl{} with @water{1%tbsp}. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender ~{2%minutes}. Drain any excess water. Stir in @butter{1%tbsp}, a pinch of salt and pepper, and lemon zest to taste. Sprinkle with @chili flakes{1%tsp} to taste.

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