Apricot Glazed Chicken Legs with Roasted Potatoes and Lemony Broccoli

Get ready for a dinner that’s bursting with flavor! These apricot glazed chicken legs are roasted until the skin is perfectly crispy, then brushed with a sweet and tangy glaze made from apricot jam, Dijon mustard, and a hint of lemon. The result is juicy, tender meat with a caramelized finish that will have everyone coming back for seconds.

On the side, you’ll find crispy roasted potato wedges seasoned with a warm spice blend, and bright, buttery broccoli with a kick of chili flakes. It’s a complete meal that’s simple enough for a weeknight but impressive enough for company. Let’s get cooking!

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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 the oven to 450°F (230°C) and adjust racks to the middle and upper positions. Pat the chicken legs dry with paper towels, then 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 the skin is crispy, about 30 minutes.
2. While the chicken bakes, wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. On a second baking sheet, toss the potato wedges with salt, pepper, half of the fry seasoning (save the rest for another use), 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 of zest, then quarter the lemon. In a small pot, combine the apricot jam, 1 teaspoon Dijon mustard, and 1 tablespoon butter. Heat over medium heat, 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.
4. Once the chicken is cooked through, remove it from the oven and brush with half of the glaze. Return to the oven and bake until the glaze is tacky and slightly dried, 3–5 minutes.
5. Meanwhile, place the broccoli florets in a large microwave-safe bowl with 1 tablespoon water. Cover tightly with plastic wrap and poke a few holes in the wrap. Microwave on high until tender, 4–5 minutes. Carefully remove the plastic wrap, then 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, broccoli, and potato wedges among plates. Drizzle the remaining glaze over the chicken. Serve with the lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well in this recipe. Adjust the cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for apricot jam?

Peach jam or orange marmalade are good substitutes that will still give a sweet-tangy flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.