Sheet Pan Cherry-Glazed Chicken Legs

🥘 Ingredients

• black pepper
  to taste
• butter
  1 tbsp
• cherry jam
  ¼ cup
• chicken legs
  4 pieces
• garlic
  1 head
• green beans
  8 oz
• lemon
  1 piece
• mayonnaise
  2 tbsp
• olive oil
  2 tbsp
• potatoes
  1 lb
• salt
  to taste
• smoky cinnamon paprika spice
  1½ tsp
• sour cream
  2 tbsp
• thyme
  1 tsp

🍳 Cookware

• baking sheet
• aluminum foil
• paper towel
• cutting board
• fork
• plate
• medium bowl
• small bowl

1. 

   1

   Wash and dry all produce (except green beans). Dice potatoes into 1-inch pieces. Strip thyme leaves from stems; chop leaves until you have 1 tsp.

   potatoes: 1 lb, thyme: 1 tsp
2. 

   2

   Toss potatoes on one side of a baking sheet with a large drizzle of olive oil , chopped thyme, salt , and black pepper . Place whole garlic cloves in the center of a small piece of aluminum foil ; drizzle with olive oil and season with salt and pepper. Cinch into a packet and place on same sheet.

   olive oil: 2 tbsp, salt: to taste, black pepper: to taste, garlic: 1 head
3. 

   3

   Pat chicken legs dry with a paper towel . Drizzle with olive oil and rub all over with smoky cinnamon paprika spice , salt, and pepper. Place skin sides up on opposite side of sheet from potatoes. Roast on top rack ⏱️ 20 minutes .

   chicken legs: 4 pieces, smoky cinnamon paprika spice: 1½ tsp
4. 

   4

   Once everything has roasted 20 minutes, remove sheet from oven. Transfer foil-wrapped garlic to a cutting board . Brush tops of chicken with cherry jam . Return to oven until chicken is cooked through and potatoes are golden brown ⏱️ 8 minutes .

   cherry jam: ¼ cup
5. 

   5

   Meanwhile, zest and quarter lemon . Gently mash roasted garlic with a fork . Pierce green beans bag with a fork; place bag on a plate . Microwave until tender ⏱️ 1 minute . Transfer beans to a medium bowl and toss with butter , half the lemon zest, salt, and pepper. In a small bowl , combine mayonnaise , sour cream , mashed garlic, a squeeze of lemon juice, and remaining lemon zest to taste. Season with salt and pepper.

   lemon: 1 piece, green beans: 8 oz, butter: 1 tbsp, mayonnaise: 2 tbsp, sour cream: 2 tbsp
6. 

   6

   Divide chicken, potatoes, and green beans between plates with sauce for dipping. Serve with remaining lemon wedges on the side.