Herb-Roasted Chicken Legs with Green Beans Amandine and Chive Mashed Potatoes

There’s something magical about a perfectly roasted chicken leg: the skin turns golden and crackly, while the meat stays juicy and flavorful. In this recipe, we take it up a notch with fragrant Herbes de Provence and a tangy mustard dressing that elevates every bite.

Alongside, you’ll enjoy tender green beans tossed with toasted almonds (a classic French amandine preparation) and creamy mashed potatoes studded with fresh chives. It’s a complete, satisfying meal that feels special enough for a weekend dinner yet simple enough for a weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

16 ounce Chicken LegsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

0.25 ounce TarragonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment.
2. Cut potatoes into 1-inch chunks. Place in a pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes.
3. Meanwhile, trim green beans. Mince garlic. Chop chives. Pick tarragon leaves and chop if desired.
4. Pat chicken legs dry with paper towels. Season generously with salt, pepper and Herbes de Provence.
5. Place chicken legs on prepared baking sheet. Roast until golden and cooked through (internal temp 165°F), about 25-30 minutes.
6. While chicken roasts, heat a small skillet over medium heat. Add sliced almonds and toast, stirring frequently, until golden, about 2-3 minutes. Set aside.
7. In a separate pot, bring water to a boil. Add green beans and cook until crisp-tender, about 4-5 minutes. Drain.
8. Drain potatoes and return to pot. Add sour cream, chives and a splash of the reserved cooking water if needed. Mash until smooth. Season with salt and pepper.
9. In a small bowl, whisk together Dijon mustard, juice of half the lemon and a drizzle of olive oil (if available). Stir in tarragon.
10. Toss green beans with toasted almonds and a pinch of salt.
11. Serve chicken legs with mashed potatoes and green beans. Drizzle mustard-tarragon sauce over chicken.

Recipe Tips

FAQ

Can I use chicken thighs instead of legs?

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

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative like coconut yogurt or omit. The mashed potatoes will still 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.