David Burtka’s Herb-Roasted Chicken Legs
with Brown Butter Veggies & Rice
David Burtka’s Herb-Roasted Chicken Legs
Juicy herb-roasted chicken legs are paired with nutty brown butter vegetables and fluffy rice for a cozy, savory dinner that feels both hearty and refined.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 1 tablespoon Brown Sugar
- 9 ounce Carrots
- 16 ounce Chicken Legs
- 1 unit Chicken Stock Concentrate
- 1 tablespoon Herbes de Provence
- ½ cup Jasmine Rice
- ¼ ounce Parsley
- 5 teaspoon Red Wine Vinegar
- 1 unit Shallot
Additional Ingredients
- 3 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
American
PDF
DifficultyHard
Prep Time15m
Total Time45m
Calories920
Protein44g
Carbs67g
Fat52g
Tags:
Protein SmartFiber SmartLow SodiumMass Gain Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For dairy-free needs, swap the buttered element with olive oil or a plant-based spread if you still want that rich finish. If you avoid poultry, the herb and vegetable flavors also suit roasted mushrooms, cauliflower, or firm tofu.
What to serve with it
Serve with a crisp green salad or roasted baby potatoes if you want extra heft alongside the chicken and vegetables. A chilled white wine or sparkling water with lemon keeps the plate fresh and balances the rich, savory flavors.
