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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.

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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.

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.

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

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