---
title: Mediterranean Roasted Chicken Legs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mediterranean-roasted-chicken-legs-5b916dd930006c59a830d772
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Milk
  - Sesame
  - Wheat
tags:
  - Mediterranean
  - Quick
  - Comfort Food
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Herb-rubbed chicken with crisp, crackly skin
  - theme: Ease
    text: Simple assembly with balanced sides
image: "https://images.recipes.furrysalamander.com/mediterranean-roasted-chicken-legs.avif"
---
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{2%bunches}, then slice diagonally into 1/2-inch-thick coins. Halve and peel @red onion{2%unit}, then cut into 1/2-inch-thick wedges.

Toss carrots and onions on a #large baking sheet{} with a drizzle of @olive oil{2%tbsp}, half the @mediterranean spice blend{1%packet}, and a large pinch of salt and pepper. Pat @chicken legs{2%lbs} dry with a paper towel. Rub all over with a drizzle of @vegetable oil{1%tbsp}, then season evenly with salt, pepper, and remaining spice blend. Arrange skinside up on a second #large baking sheet{}.

Roast chicken on upper rack and veggies on middle rack until chicken is cooked and veggies are tender ~{25%minutes}. Meanwhile, zest 1 tbsp @lemon{2%unit}. Halve both lemons; cut one half into four wedges. Trim, then thinly slice @scallions{2%bunches}, separating greens and whites. Core and chop @roma tomato{2%unit}. Mince @garlic{3%cloves}.

In a #small bowl{}, stir together @yogurt{⅓%cup}, lemon zest, juice from two lemon halves, half the @honey{2%packets}, and a pinch of @za'atar spice{1%packet}. [- - Save the remaining za'atar for garnish. - -] Season with salt and pepper. Set aside. Once water boils, add @orzo pasta{⅔%cup} to pot. Cook, stirring occasionally, until al dente ~{9%minutes}. Reserve ¾ cup pasta cooking water, then drain. Keep orzo in #fine mesh strainer{} and return empty pot to stove.

Heat 2 tbsp @butter{4%tbsp} 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 ~{1%minute}. Return orzo to pot along with ⅓ cup pasta cooking water. Stir to combine. [- - If mixture seems dry, add more water, a splash at a time, to loosen. - -] Remove pot from heat.

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 spice, if desired. Serve with yogurt sauce and lemon wedges on the side for drizzling.