Herb-Roasted Chicken Legs with Brown Butter Asparagus and Carrots

There’s something magical about a perfectly roasted chicken leg-crispy, golden skin giving way to tender, juicy dark meat. This recipe elevates the humble chicken leg with a fragrant coating of Herbes de Provence, then pairs it with a side of brown butter asparagus and carrots for a dish that’s both comforting and sophisticated.

The brown butter adds a nutty richness to the vegetables, while the jasmine rice soaks up all the delicious juices. It’s a complete meal that comes together in under an hour, making it perfect for a weeknight dinner or a special occasion.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Bring a small pot of water to a boil for the rice.
2. Cook the jasmine rice according to package directions, using the chicken stock concentrate in place of salt for flavor. Fluff with a fork and set aside.
3. Trim the woody ends from the asparagus and peel the carrots. Cut the carrots into thin strips or coins. Finely chop the shallot and parsley.
4. In a small bowl, mix the Herbes de Provence with a pinch of salt and pepper. Pat the chicken legs dry and rub the herb mixture all over them.
5. Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil and sear the chicken legs skin-side down until golden, about 4-5 minutes. Flip and cook 2 minutes more.
6. Transfer the skillet to the oven and roast the chicken legs until cooked through (internal temp 165°F), about 15-20 minutes.
7. While the chicken roasts, melt 2 tablespoons butter in a separate skillet over medium heat. Add the shallot and cook until softened, about 2 minutes. Add the carrots and cook 4 minutes, then add the asparagus and brown sugar. Cook until vegetables are tender and butter is nutty brown, about 3-4 minutes. Stir in the red wine vinegar and parsley.
8. Serve the chicken legs over the jasmine rice, topped with the brown butter vegetables. Garnish with additional parsley if desired.

Recipe Tips

FAQ

Can I use chicken thighs instead of chicken legs?

Yes, bone-in chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for Herbes de Provence?

A mix of dried thyme, rosemary, marjoram and lavender works. Or use Italian seasoning as a substitute.

Can I make this recipe ahead of time?

The chicken and vegetables are best served fresh. However, you can cook the rice in advance and reheat it.