Cherry-Glazed Chicken Legs with Roasted Potatoes and Green Beans

There’s something magical about a sheet pan dinner that delivers crispy, golden chicken skin and tender, juicy meat all in one go. These cherry-glazed chicken legs are exactly that-and more. A smoky cinnamon-paprika rub pairs beautifully with a sweet cherry jam glaze, creating a flavor that’s both bold and balanced. On the side, you’ll find thyme-roasted potatoes, bright lemon-butter green beans and a creamy roasted garlic dipping sauce that ties it all together.

This recipe is designed for busy weeknights when you want a satisfying meal without a pile of dishes. Everything roasts on a single pan, so you can sit down to a dinner that looks and tastes like you spent hours in the kitchen. Trust us-you’ll want to get a leg up on this one!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil for easy cleanup.
2. Wash and cut the potatoes into 1-inch chunks. Toss them with a drizzle of olive oil, salt and pepper. Spread them on one side of the prepared sheet pan.
3. Pat the chicken legs dry with paper towels. In a small bowl, mix the smoky cinnamon paprika spice with a pinch of salt and pepper. Rub the spice mixture all over the chicken legs.
4. Place the seasoned chicken legs on the other side of the sheet pan, skin side up. Roast for 20 minutes.
5. While the chicken and potatoes roast, prepare the cherry glaze: In a small bowl, combine the cherry jam with 1 tablespoon of water. Set aside.
6. After 20 minutes, brush the cherry glaze over the chicken legs. Return the pan to the oven and roast for another 15-20 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the potatoes are tender.
7. Meanwhile, trim the green beans. In a small skillet, melt 1 tablespoon of butter over medium heat. Add the green beans, a squeeze of lemon juice and a few sprigs of thyme. Sauté for 4-5 minutes until crisp-tender. Season with salt and pepper.
8. For the roasted garlic dipping sauce: Cut the top off the garlic clove to expose the cloves. Wrap in foil and roast alongside the chicken for the last 15 minutes. Once cool enough to handle, squeeze the roasted garlic into a small bowl. Mash with a fork, then stir in the mayonnaise, sour cream and a pinch of salt. Add a squeeze of lemon juice to taste.
9. Serve the cherry-glazed chicken legs with the roasted potatoes, sautéed green beans and a dollop of the roasted garlic sauce. Garnish with fresh thyme leaves.

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 longer to reach 165°F.

Can I substitute the cherry jam with another fruit jam?

Absolutely! Apricot, raspberry or strawberry jam would also be delicious.

How do I store leftovers?

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