Sheet Pan Spring Chicken With Preserved Lemon Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 4 small skin-on chicken legs (about 21/2 pounds)
  • 1 tablespoon paprika
  • 2 tablespoons chopped preserved lemon
  • 1 tablespoon olive oil
  • 2 cloves garlic, finely chopped
  • 3 spring onions, quartered
  • 1 bunch asparagus, trimmed and chopped into 2-inch segments
  • 1 (15.5-ounce) can white beans, rinsed
  • Juice of half a lemon
Directions
  1. 
In a large bowl, combine paprika, chopped preserved lemon, olive oil, and chopped garlic. Add chicken legs and toss to combine. Set aside.
  2. Heat oven to 425 F. Preheat a rimmed baking sheet in the oven. Add chicken legs to pan skin side down and roast until lightly browned, about 5 minutes.
  3. Turn legs over and add onions and asparagus to pan. Season vegetables with salt and pepper. Roast another 15 minutes.
  4. Add beans to pan and cook until peas are warmed through, about 4 to 5 minutes more. Remove from oven and drizzle tray with some lemon juice. Serve immediately.
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