Food & dining

Seasonal Recipe

Recipe for roast chicken legs with tarragon and spring vegetables

karoline boehm goodnick for the boston globe

Serves 4

Roasting the chicken on asparagus and carrots allows the juices from the meat to infuse and enrich the vegetables.

1bunch thick asparagus, trimmed and cut into 2-inch pieces
3carrots, cut in ½-inch pieces on
the diagonal
2shallots, quartered
2tablespoons olive oil
Salt and pepper, to taste
4whole chicken legs (2½ pounds), split
into drumsticks and thighs or
4 drumsticks and 4 thighs
2tablespoons chopped fresh tarragon
1tablespoon honey
2teaspoons Dijon mustard
1lemon, cut into wedges (for garnish)

1. Set the oven at 425 degrees.

2. In a large bowl, toss the asparagus, carrots, and shallots with 1 tablespoon of the oil, salt, and pepper. On a large rimmed baking sheet, scatter the vegetables in a single layer.

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3. Sprinkle the chicken with salt and pepper. Mix the remaining 1 tablespoon oil with the tarragon, honey, and mustard. Rub the mixture all over the chicken. Set the chicken on the vegetables.

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4. Roast the chicken and vegetables, turning the chicken once, for 30 minutes, or until a thermometer inserted into the thickest part of a thigh registers 165 degrees and the vegetables are tender.

5. Divide the chicken and vegetables among 4 plates. Garnish with lemon. Tony Rosenfeld