Honey Sriracha Chicken Legs

🥘 Ingredients

• basmati rice
  1 c
• butter
  3 tbsp
• chicken legs
  2 lb
• green beans
  12 oz
• honey
  4 tbsp
• paper towels
• pepper
• salt
• scallions
  4 unit
• sesame oil
  2 tbsp
• soy sauce
  4 tbsp
• sriracha
  2.667 tbsp
• vegetable oil
  2 tsp
• water
  ¾ cup

🍳 Cookware

• baking sheet
• small pot
• small bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens.

   scallions: 4 unit
2. 

   2

   Pat chicken legs dry with paper towels and season all over with salt and pepper . Place on a baking sheet . Roast on top rack until browned and cooked through, ⏱️ 28 minutes to ⏱️ 32 minutes total. (We’ll add the green beans after 20 minutes.)

   chicken legs: 2 lb, paper towels, salt, pepper
3. 

   3

   Meanwhile, melt butter in a small pot over medium-high heat. Add scallion whites and cook until softened, ⏱️ 30 seconds to ⏱️ 1 minute . Add basmati rice and water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   butter: 3 tbsp, basmati rice: 1 c, water: ¾ cup
4. 

   4

   In a small bowl , combine soy sauce , honey , and sriracha to taste. Cover with a paper towel and microwave until slightly thickened, ⏱️ 30 seconds to ⏱️ 1 minute . Remove from microwave and stir in sesame oil .

   soy sauce: 4 tbsp, honey: 4 tbsp, sriracha: 2.667 tbsp, sesame oil: 2 tbsp
5. 

   5

   Once chicken has roasted ⏱️ 20 minutes , remove sheet from oven; push chicken to one side, if necessary. Toss green beans on empty side of sheet with a drizzle of vegetable oil , salt, and pepper. (For 4 servings, toss green beans on a separate baking sheet and roast on middle rack.) Return to oven until green beans are tender and chicken is cooked through, ⏱️ 12 minutes to ⏱️ 15 minutes . In the last ⏱️ 3 minutes to ⏱️ 5 minutes , remove chicken from oven and spread tops with half the glaze. Return to oven until glaze is tacky, ⏱️ 3 minutes to ⏱️ 5 minutes more.

   green beans: 12 oz, vegetable oil: 2 tsp
6. 

   6

   Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Divide between plates. Brush chicken with remaining glaze and place on top of rice with green beans to the side. Garnish with scallion greens and serve.