Apricot Chicken Legs

🥘 Ingredients

• apricot jam
  3 tbsp
• black pepper
  1 tsp
• broccoli
  1 head
• butter
  2 tbsp
• chicken legs
  1.5 lbs
• chili flakes
  1 tsp
• dijon mustard
  2 tbsp
• fry seasoning
  1 tbsp
• lemon
  1 unit
• olive oil
  2 tbsp
• paprika
  1 tsp
• potatoes
  1 lb
• salt
  1 tsp
• water
  1 tbsp

🍳 Cookware

• baking sheet
• baking sheet
• small pot
• large bowl

1. 

   1

   Adjust oven racks to top and middle positions and preheat oven to 450 degrees. Pat chicken legs dry with paper towels; season all over with salt , black pepper , and paprika . Place skin sides up on a baking sheet . Bake on top rack until chicken is cooked through and skin is crispy ⏱️ 30 minutes .

   chicken legs: 1.5 lbs, salt: 1 tsp, black pepper: 1 tsp, paprika: 1 tsp
2. 

   2

   While chicken bakes, wash and dry all produce. Cut potatoes into ½-inch thick wedges. Toss on a second baking sheet with a large drizzle of olive oil , salt, pepper, and half the fry seasoning . Roast on middle rack until browned and tender ⏱️ 20 minutes .

   potatoes: 1 lb, olive oil: 2 tbsp, fry seasoning: 1 tbsp
3. 

   3

   Meanwhile, zest and quarter lemon . In a small pot , combine apricot jam , half the dijon mustard , and butter . 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.

   lemon: 1 unit, apricot jam: 3 tbsp, dijon mustard: 2 tbsp, butter: 1 tbsp
4. 

   4

   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 .
5. 

   5

   Meanwhile, place broccoli in a large bowl with water . Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender ⏱️ 2 minutes . Drain any excess water. Stir in butter , a pinch of salt and pepper, and lemon zest to taste. Sprinkle with chili flakes to taste.

   broccoli: 1 head, water: 1 tbsp, butter: 1 tbsp, chili flakes: 1 tsp
6. 

   6

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