Crispy Pan-Seared Chicken Legs with Scallion Chimichurri and Lime Rice

There’s nothing quite like the satisfaction of biting into a chicken leg with perfectly crispy, golden skin and juicy, tender meat. This recipe delivers exactly that-pan-seared chicken legs finished in the oven for maximum crunch, then drizzled with a vibrant scallion chimichurri that cuts through the richness with its bright, tangy flavors.

All of this is served over a bed of fluffy jasmine rice infused with lime zest and butter, alongside creamy black beans simmered with tomato and Southwest spices. A cooling lime crema adds the final touch, bringing everything together in a harmonious, restaurant-quality meal that’s surprisingly simple to make at home.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 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 with a rack in the middle. Wash and dry all produce. Trim and roughly chop the scallions. Mince or grate the garlic. Dice the tomato. Zest 1 teaspoon of zest from the lime, then quarter the lime. Drain and rinse the black beans.
2. Pat the chicken legs dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large ovenproof skillet over medium-high heat. Place the chicken skin-side down and cook until the skin is golden and crispy, 4-6 minutes. Flip and cook until the other side is browned, 3-4 minutes. Turn off the heat and sprinkle the chicken with 1 teaspoon of the Southwest spice blend.
3. If your skillet is not ovenproof, transfer the chicken to a lightly oiled baking sheet. Roast the chicken until browned and cooked through (165°F internal temperature), 15-20 minutes. Meanwhile, bring ¾ cup water and a large pinch of salt to a boil in a small pot with a lid. Add the rice, cover and reduce the heat to low. Cook until the water is absorbed, 15-20 minutes.
4. In a small bowl, combine the chopped scallions, 2 tablespoons olive oil, another 1 teaspoon Southwest spice blend, ¼ teaspoon of the minced garlic and the juice from one lime wedge. Season generously with salt and pepper. Taste and adjust with more garlic or lime juice if desired. Set the chimichurri aside.
5. Heat a drizzle of vegetable oil in a medium pot over medium-high heat. Add the diced tomato and the remaining garlic. Cook, stirring, until softened and fragrant, 1-2 minutes. Stir in the drained black beans, chicken stock concentrate, ¼ cup water, the remaining Southwest spice blend, salt and pepper. Simmer until the mixture thickens, 5-10 minutes. Remove from heat and stir in 1 tablespoon of butter. In another small bowl, combine the sour cream, half the lime zest, the juice from one lime wedge, 1 tablespoon water and a pinch of salt. Mix well.
6. Fluff the cooked rice with a fork, then stir in the remaining 1 tablespoon butter, the remaining lime zest and the juice from the last lime wedge. Season with salt and pepper. Divide the rice and chicken among plates. Top the rice with the black bean mixture and a drizzle of lime crema. Spoon the scallion chimichurri over the chicken. Serve immediately.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of chicken legs?

Yes, boneless skin-on thighs work well. Adjust cooking time: sear 3-4 minutes per side, then roast for about 12-15 minutes until internal temperature reaches 165°F.

What can I substitute for the Southwest spice blend?

Mix 1/2 teaspoon each of chili powder, cumin, smoked paprika and a pinch of cayenne pepper as a substitute.

Can I make this recipe dairy-free?

Yes, use dairy-free sour cream and substitute the butter with olive oil or a plant-based butter alternative.