---
title: Crispy Chicken Legs with Scallion Chimichurri
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/crispy-chicken-legs-with-scallion-chimichurri-5c0ad388c445fa4d4658a442
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens:
  - Milk
tags:
  - Chicken
  - Quick
  - Comfort Food
rating: 4.5
rating_count: 1100
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Bright and tangy chimichurri balances the richness of the crispy chicken
  - theme: Ease of prep
    text: Comes together quickly in 40 minutes with simple techniques
image: "https://images.recipes.furrysalamander.com/crispy-chicken-legs-with-scallion-chimichurri.avif"
---
Preheat oven to 450°F. Wash and dry all produce. Roughly chop @scallions{4%pieces}. Mince or grate @garlic{3%cloves}. Dice @roma tomato{1%unit}. Zest 1 tsp from @lime{1%unit} and quarter it. Drain and rinse @black beans{15%oz}.

Pat @chicken legs{4%pieces} dry with paper towels and season all over with salt and pepper. Heat a drizzle of @vegetable oil{1%tbsp} in a #large ovenproof pan{} over medium-high heat. Add chicken, skin-side down. Cook until skin is browned ~{4%minutes}. Flip and cook until browned on the other side ~{3%minutes}. Turn off heat and sprinkle with 1 tsp @southwest spice blend{3%tsp}.

(If pan is not ovenproof, transfer chicken to a lightly oiled baking sheet.) Roast chicken until browned and cooked through ~{15%minutes}. Meanwhile, bring ¾ cup water and a large pinch of salt to a boil in a #small pot{}. Once boiling, add @jasmine rice{¾%cup}, then cover and reduce heat to low. Cook until water has absorbed ~{15%minutes}.

In a #small bowl{}, combine scallions, 2 tbsp @olive oil{3%tbsp}, another 1 tsp southwest spice blend, ¼ tsp garlic, and juice from 1 lime wedge. Season generously with salt and pepper. Taste and add more garlic or lime juice if desired.

Heat a drizzle of oil in a #medium pot{} over medium-high heat. Add roma tomato and remaining garlic. Cook, stirring, until softened and fragrant ~{1%minutes}. Stir in black beans, @chicken stock concentrate{1%unit}, ¼ cup water, remaining southwest spice blend, salt, and pepper. Simmer until thickened ~{5%minutes}. Remove from heat and stir in 1 tbsp @butter{2%tbsp}. In another small bowl, combine @sour cream{2%tbsp}, half the lime zest, juice from 1 lime wedge, 1 tbsp water, and salt.

Fluff rice with a fork, then stir in 1 tbsp butter, remaining lime zest, and juice from remaining lime wedge. Season with salt and pepper. Divide rice and chicken between plates. Top rice with bean mixture and lime crema. Drizzle chicken with chimichurri.