Apricot Glazed Chicken Legs with Roasted Potato Wedges and Lemony Broccoli

Get ready for a dinner that brings together sweet, savory and tangy flavors in every bite. These oven-baked chicken legs are coated in a glossy apricot-Dijon glaze that caramelizes to perfection, while the roasted potato wedges get a warm spice kick. A quick lemony broccoli side adds freshness and a touch of heat from chili flakes.

This recipe is all about simple techniques that deliver big results. From patting the chicken dry for extra-crispy skin to microwaving broccoli for a speedier side, each step is designed to make your evening meal both delicious and stress-free. Perfect for a weeknight dinner that feels special.

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Ingredients

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and upper positions. Pat chicken legs dry with paper towels. Season all over with salt, pepper and paprika. Arrange skin-side up on a baking sheet. Bake on the upper rack until cooked through and skin is crispy, about 30 minutes.
2. Meanwhile, wash and dry produce. Cut potatoes into ½-inch-thick wedges. Toss on a second baking sheet with salt, pepper, half the fry seasoning and a drizzle of olive oil. Bake on the middle rack until browned and tender, about 25 minutes.
3. Zest the lemon until you have ½ teaspoon zest, then cut the lemon into quarters. In a small pot, combine apricot jam, 1 teaspoon Dijon mustard and 1 tablespoon butter. Heat over medium, whisking until smooth, about 2 minutes. Remove from heat, stir in a squeeze or two of lemon juice and season with a pinch of salt. Set aside.
4. Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and bake until glaze is tacky and slightly dried, 3-5 minutes.
5. Place broccoli in a large microwave-safe bowl with 1 tablespoon water. Cover with plastic wrap and poke a few holes. Microwave on high until tender, 4-5 minutes. Carefully remove wrap, drain water and stir in lemon zest, 1 tablespoon butter and a pinch of salt and pepper. Sprinkle with chili flakes to taste.
6. Divide chicken, broccoli and potatoes among plates. Drizzle remaining glaze over chicken. Serve with lemon quarters for squeezing.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed; they may cook slightly faster or slower depending on size.

What can I substitute for apricot jam?

Peach jam or orange marmalade are good substitutes, offering a similar sweet and tangy flavor.

Can I roast the broccoli instead of microwaving?

Absolutely. Toss broccoli with olive oil, salt and pepper and roast at 450°F for about 15 minutes until tender and lightly charred.