BBQ Chicken Legs with Roasted Veg & Walnut Cream
Glazed chicken legs baked with BBQ sauce, surrounded by roasted carrots, broccoli, and mushrooms, finished with a creamy walnut sauce. One sheet pan, 25 minutes start to finish.
- Total time
- 25 min
- Servings
- 2
- Calories
- 645
- Protein
- 42g
Ingredients
- 4 pieces chicken legs (drumsticks + thighs)
- ¾ cup BBQ sauce
- 8 oz carrots
- 8 oz broccoli florets
- 6 oz mushrooms (cremini or button)
- ⅓ cup walnuts, finely chopped
- ⅓ cup sour cream or Greek yogurt
- 2 cloves garlic, minced
Instructions
- 1
Pat chicken dry with paper towels. Season all sides generously with salt and black pepper.
- 2
Toss carrots, broccoli, and mushrooms with 1 tbsp oil, salt, and pepper on a large sheet pan. Push to edges.
- 3
Brush chicken all over with half the BBQ sauce. Nestle pieces in the center of the pan, skin-side up.
- 4
Roast at 425°F for 18–20 minutes until chicken skin crisps and veggies soften, stirring veggies halfway through.
- 5
Brush chicken with remaining BBQ sauce. Stir garlic and walnuts into sour cream. Drizzle over plated vegetables.
- 6
Serve chicken and roasted vegetables hot, with walnut cream sauce on the side.
Tools you’ll need
- 18 x 13 inch sheet pan
- paper towels
- brush (pastry or basting)
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