Food & dining
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    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.


    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