Countryside Chicken Legs

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• chicken legs
  2 pieces
• chives
  2 tbsp
• dijon mustard
  1 tbsp
• garlic
  2 cloves
• green beans
  8 oz
• herbes de provence
  1 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• potatoes
  1 lb
• salt
  1 tsp
• sliced almonds
  2 tbsp
• sour cream
  2 tbsp
• sugar
  1 pinch
• tarragon
  2 tsp

🍳 Cookware

• baking sheet
• medium pot
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Pat chicken legs dry with paper towels; rub each leg with a drizzle of olive oil and season all over with salt , black pepper , and herbes de provence . Place skin sides up on one side of a baking sheet . Bake on top rack for ⏱️ 20 minutes .

   chicken legs: 2 pieces, olive oil: 2 tbsp, 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 . Mince chives . Pick tarragon leaves from stems; discard stems and mince leaves. Mince or grate 1 clove of garlic ; leave remaining clove whole.

   potatoes: 1 lb, lemon: 1 unit, chives: 2 tbsp, tarragon: 2 tsp, garlic: 2 cloves
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 minutes . Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.
4. 

   4

   Once chicken has roasted, remove baking sheet from oven. Toss green beans on empty side of same sheet with a large drizzle of olive oil, salt, and pepper. Return to oven until green beans are tender and chicken is cooked through ⏱️ 10 minutes . Toss roasted green beans with sliced almonds and lemon zest to taste.

   green beans: 8 oz, sliced almonds: 2 tbsp
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 olive oil. Season with salt, pepper, and a pinch of sugar .

   dijon mustard: 1 tbsp, sugar: 1 pinch
6. 

   6

   Mash potatoes with sour cream and butter until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in remaining chives and season with salt and 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