Apricot Glazed Chicken Legs with Roasted Potatoes and Lemony Broccoli

This recipe brings together all the flavors you crave in one satisfying meal. Juicy chicken legs are roasted until the skin is perfectly crisp, then brushed with a glossy apricot-Dijon glaze that adds a sweet-tangy kick. Paired with seasoned potato wedges and bright, buttery broccoli with a hint of lemon and chili, every bite is a delicious balance of savory, sweet and spicy.

Best of all, this dish comes together in under an hour with minimal hands-on time. The oven does most of the work, leaving you free to prep the simple sides. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe is sure to become a family favorite.

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Ingredients

32 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 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. Roast on the upper rack until cooked through and skin is crisp, about 30 minutes.
2. Meanwhile, wash and dry all produce. Cut potatoes into ½-inch-thick wedges. On a second baking sheet, toss wedges with salt, pepper, fry seasoning and a drizzle of olive oil. Roast on the middle rack until browned and tender, about 25 minutes.
3. Zest lemon until you have 1 teaspoon zest, then cut the lemon into quarters. In a small pot, combine apricot jam, Dijon mustard and 1 tablespoon butter. Heat over medium, whisking until smooth, about 2 minutes. Remove from heat and stir in juice from one lemon quarter. Season with a pinch of salt and set aside.
4. When 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 tightly 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, remaining 2 tablespoons 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 remaining lemon wedges on the side for squeezing.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

Yes, chicken thighs work well. Adjust cooking time as needed – thighs may take slightly less time, so check for doneness at 25 minutes.

Can I make this recipe ahead of time?

The glaze and potatoes can be prepared in advance. Store the glaze in the fridge and reheat gently. Potatoes can be reheated in a hot oven. Cook chicken fresh for best texture.

What can I substitute for apricot jam?

Peach jam or orange marmalade are good alternatives, offering a similar sweet-tart profile.