Apricot Glazed Chicken Legs with Roasted Potatoes and Lemon Broccoli

These apricot glazed chicken legs are a weeknight winner. The combination of sweet apricot jam, tangy Dijon mustard and fresh lemon creates a glossy glaze that caramelizes beautifully on crispy-skinned chicken. Paired with seasoned potato wedges and bright, buttery broccoli, this meal is both satisfying and balanced.

Best of all, everything cooks in the oven (or microwave for the broccoli) so you can have a complete dinner with minimal fuss. The glaze doubles as a finishing sauce, adding an extra pop of flavor to each bite.

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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

2 tablespoon 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the middle and upper positions. Pat the chicken legs dry with paper towels. Season generously 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. While the chicken bakes, wash and dry the potatoes. Cut into 1/2-inch thick wedges. On a second baking sheet, toss the wedges with salt, pepper, half the fry seasoning and a drizzle of olive oil. Spread in a single layer. Bake on the middle rack until golden and tender, about 25 minutes.
3. Zest the lemon until you have 1/2 teaspoon zest, then cut the lemon into quarters. In a small pot, combine the apricot jam, 1 teaspoon Dijon mustard and 1 tablespoon butter. Heat over medium, whisking until smooth, about 2 minutes. Remove from heat and stir in a squeeze or two of lemon juice. Season with a pinch of salt and set aside.
4. Once the chicken is cooked through, remove from oven. Brush the tops with half the glaze. Return to the oven and bake until the glaze is tacky and slightly dried, 3-5 minutes.
5. Place the broccoli florets in a large microwave-safe bowl with 1 tablespoon water. Cover tightly with plastic wrap and poke a few holes. Microwave on high until tender, 4-5 minutes. Carefully remove the wrap, drain any excess water. Stir in the lemon zest, remaining 1 tablespoon butter and a pinch of salt and pepper. Sprinkle with chili flakes to taste.
6. Divide the chicken, roasted potatoes and broccoli among plates. Drizzle the remaining glaze over the chicken. Serve with lemon wedges on the side for extra brightness.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed, since thighs may cook slightly faster.

What can I substitute for apricot jam?

Peach jam or orange marmalade are good alternatives. The flavor will be slightly different but still delicious.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to restore crispiness. The microwave will work but the skin won’t be as crispy.