Oven-Baked Apricot Chicken Legs
with Roasted Potato Wedges and Lemony Broccoli
Oven-Baked Apricot Chicken Legs
Sweet apricot glaze turns baked chicken legs into a juicy, golden main, paired with crispy roasted potato wedges and bright lemony broccoli for an easy, satisfying dinner.
Ingredients
For 2 servings
- 2 tablespoon Apricot Jam
- 8 ounce Broccoli Florets
- 16 ounce Chicken Legs
- 1 teaspoon Chili Flakes
- 2 teaspoon Dijon Mustard
- 1 tablespoon Fry Seasoning
- 1 unit Lemon
- 1 teaspoon Paprika
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 2 tablespoon Butter
- 2 teaspoon Olive Oil
- Pepper
- Salt
American
PDF
DifficultyEasy
Total Time40m
Calories640
Protein50g
Carbs56g
Fat26g
Tags:
Protein SmartFiber SmartLow SodiumDietitian WinFamily Friendly
⚠️Allergens:
🥛MilkSwaps and substitutions
For a dairy-free version, use your usual plant-based side if needed since the dish itself is already low in milk ingredients. If you avoid mustard or prefer less sweetness, swap the glaze element for a little extra citrus and a savory condiment you like.
What to serve with it
Serve with a simple green salad or steamed greens to add freshness and balance the sweet, savory chicken. Warm bread or extra roasted vegetables also work well if you want a more filling family-style plate.
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