Sticky Honey-Dijon Chicken Legs

🥘 Ingredients

• black pepper
  2 tsp
• broccoli florets
  2 bunch
• butter
  6 tbsp
• chicken legs
  4 pieces
• chicken stock concentrate
  2 tsp
• dijon mustard
  2 tbsp
• garlic
  6 cloves
• honey
  2 tbsp
• lemon
  2 unit
• paprika
  2 tsp
• salt
  2 tsp
• sour cream
  4 tbsp
• thyme leaves
  2 tsp
• yukon gold potatoes
  2 lb

🍳 Cookware

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

1. 

   1

   thyme leaves chicken legs paprika yukon gold potatoes lemon garlic sour cream dijon mustard honey chicken stock concentrate broccoli florets butter salt black pepper

   thyme leaves: 1 tsp, chicken legs: 2 pieces, paprika: 1 tsp, yukon gold potatoes: 1 lb, lemon: 1 unit, garlic: 3 cloves, sour cream: 2 tbsp, dijon mustard: 1 tbsp, honey: 1 tbsp, chicken stock concentrate: 1 tsp, broccoli florets: 1 bunch, butter: 3 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 450 degrees. Line a baking sheet with foil. Wash and dry all produce. Pick thyme leaves from stems and roughly chop until you have thyme leaves . Pat chicken legs dry with paper towels. Season all over with salt , black pepper , chopped thyme, and paprika . Place skin sides up on prepared sheet. Roast on top rack until chicken is cooked through and skin is crispy ⏱️ 25 minutes .

   thyme leaves: 1 tsp, chicken legs: 2 pieces, salt: 1 tsp, black pepper: 1 tsp, paprika: 1 tsp
3. 

   3

   Meanwhile, dice yukon gold potatoes into ½-inch pieces. Place in a medium pot with garlic and enough salted water to cover by 2 inches. Bring to a boil and cook until tender ⏱️ 15 minutes . Reserve ½ cup potato cooking liquid, then drain. Return potatoes and garlic to pot; mash with sour cream and 1 TBSP butter , adding splashes of reserved potato cooking liquid as needed until creamy and smooth. Season with salt and pepper. Keep covered off heat.

   yukon gold potatoes: 1 lb, garlic: 3 cloves, sour cream: 2 tbsp, butter: 3 tbsp
4. 

   4

   Meanwhile, zest and quarter lemon . Place 1 TBSP butter in a small bowl . Microwave until melted ⏱️ 30 seconds . Stir in dijon mustard , honey , chicken stock concentrate , and a squeeze of lemon juice to taste. Season generously with pepper. Pour half the glaze into a separate small bowl.

   lemon: 1 unit, dijon mustard: 1 tbsp, honey: 1 tbsp, chicken stock concentrate: 1 tsp
5. 

   5

   Once chicken has roasted, remove from oven and brush skin sides with half the glaze. Continue roasting until glaze is tacky and has dried out a bit ⏱️ 3 minutes .
6. 

   6

   Place broccoli florets in a large bowl with 1 TBSP water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until tender ⏱️ 1 minutes . Remove wrap and toss with lemon zest, 1 TBSP butter, and a pinch of salt and pepper.

   broccoli florets: 1 bunch
7. 7

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