Mediterranean Roasted Chicken Legs

🥘 Ingredients

• Mediterranean Spice Blend
  2 tbsp
• Roma tomato
  2
• Za'atar Spice
  1 tbsp
• butter
  4 tbsp
• carrots
  6 oz
• chicken legs
  2 lb
• garlic
  2 clove
• honey
  2 oz
• lemon
  2
• olive oil
  2 tsp
• orzo pasta
  12 oz
• pepper
• red onion
  2
• salt
• scallions
  4
• vegetable oil
  2 tsp
• yogurt
  8 oz

🍳 Cookware

• large pot
• peeler
• baking sheet
• paper towel
• baking sheet
• zester
• small bowl
• strainer

1. 

   1

   Wash and dry all produce. Adjust racks to middle and upper positions and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Peel and trim carrots with a peeler , then slice diagonally into ½-inch-thick coins. Halve and peel red onion , then cut into ½-inch-thick wedges.

   carrots: 6 oz, red onion: 2
2. 

   2

   Toss carrots and onions on a baking sheet with a drizzle of vegetable oil , half the Mediterranean Spice Blend , and a large pinch of salt and pepper . Pat chicken legs dry with a paper towel . Rub all over with a drizzle of olive oil , then season evenly with salt, pepper, and remaining spice blend. Arrange skinside up on a second baking sheet .

   vegetable oil: 2 tsp, Mediterranean Spice Blend: 2 tbsp, salt, pepper, chicken legs: 2 lb, olive oil: 2 tsp
3. 

   3

   Roast chicken on upper rack and veggies on middle rack until chicken is cooked and veggies are tender, ⏱️ 25 minutes . Meanwhile, using a zester , zest 1 TBSP lemon zest. Halve both lemon ; cut one half into four wedges. Trim, then thinly slice scallions , separating greens and whites. Core and chop Roma tomato . Mince garlic .

   lemon: 2, scallions: 4, Roma tomato: 2, garlic: 2 clove
4. 

   4

   In a small bowl , stir together yogurt , lemon zest, juice from two lemon halves, half the honey , and a pinch of Za'atar Spice (save the rest for garnish). Season with salt and pepper. Set aside. Once water boils, add orzo pasta to pot. Cook, stirring occasionally, until al dente, about ⏱️ 9 minutes . Reserve ¾ cup pasta cooking water, then drain. Keep orzo in strainer and return empty pot to stove.

   yogurt: 8 oz, honey: 2 oz, Za'atar Spice: 1 tbsp, orzo pasta: 12 oz
5. 

   5

   Heat 2 TBSP butter and a large drizzle of olive oil in the same pot over medium-low heat. Add scallion whites and tomatoes. Cook, tossing often, until softened, ⏱️ 2 minutes . Season with salt and pepper. Add garlic and cook, tossing, until fragrant, about ⏱️ 1 minutes . Return orzo to pot along with ⅓ cup pasta cooking water. Stir to combine. (TIP: If mixture seems dry, add more water, a splash at a time, to loosen.) Remove pot from heat.

   butter: 4 tbsp
6. 

   6

   Stir 2 TBSP butter and juice from remaining lemon half into pot. Season with salt and pepper. Brush or drizzle chicken with remaining honey. Divide orzo, chicken, and veggies between plates. Garnish with scallion greens. Sprinkle with remaining za'atar, if desired. Serve with yogurt sauce and lemon wedges on the side for drizzling.