BBQ-Glazed Chicken Legs

🥘 Ingredients

• BBQ sauce
  3 tbsp
• Monterey Jack cheese
  4 oz
• black pepper
  1 tsp
• chicken legs
  1 lb
• fingerling potatoes
  1 lb
• green beans
  12 oz
• salt
  1 tsp
• smoky red pepper crema
  3 tbsp

🍳 Cookware

• baking sheet
• aluminum foil
• paper towels

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Line a baking sheet with aluminum foil . Wash and dry produce. Pat chicken legs dry with paper towels . Season all over with salt and black pepper ; drizzle each piece with olive oil and rub to coat. Place skin sides up on one side of prepared sheet. Toss fingerling potatoes on empty side with a large drizzle of olive oil, salt, and pepper. Roast on top rack for ⏱️ 20 minutes .

   chicken legs: 1 lb, salt: 1 tsp, black pepper: 1 tsp, fingerling potatoes: 1 lb
2. 

   2

   Once chicken and potatoes have roasted, remove sheet from oven. Carefully flatten potatoes with a spatula or heavy cup. Season with salt and pepper, then top with Monterey Jack cheese . Brush chicken with half the BBQ sauce and save the rest for serving. Return to top rack until chicken is cooked through, potatoes are slightly crispy, and cheese has melted, ⏱️ 10 minutes . Push the potatoes closer together for more cheese coverage.

   Monterey Jack cheese: 4 oz, BBQ sauce: 3 tbsp
3. 

   3

   When chicken and potatoes are almost done, pierce green beans bag with a fork and place bag on a plate. Microwave until tender, ⏱️ 90 seconds . If no microwave is available, steam beans in a small pot with a splash of water until just tender, ⏱️ 5 minutes .

   green beans: 12 oz
4. 

   4

   Divide chicken, potatoes, and green beans between plates. Season green beans with salt and pepper. Top potatoes with smoky red pepper crema and serve with remaining BBQ sauce on the side for dipping.

   smoky red pepper crema: 3 tbsp