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Roasted Chicken Legs, with Butter Beans & Herbed Dumplings

You'll learn how to make the perfect roast chicken with this recipe! Roasted chicken is perfectly seasoned with our savory blend of PeachDish salt and served with sweet sauteed vegetables like butter beans and carrots and tender, herbaceous dumplings. This dish combines flavors of fresh thyme, parsley and garlic for a fresh dish that will have you ready for Spring.

Cook Time: 40 Min

About the Dish

  • Chicken


  • Apple Cider Vinegar

    Apple Cider Vinegar

  • PeachDish Salt

    PeachDish Salt

  • Parsley


  • Thyme


  • Garlic


  • Carrot


  • Sweet Onion

    Sweet Onion

  • Butter Beans

    Butter Beans

  • All Purpose Flour

    All Purpose Flour

  • Baking Powder

    Baking Powder


Please take the time to read the whole recipe card before beginning.
Preheat oven to 425 degrees. Pat the chicken pieces dry, then toss with 1 tablespoon vinegar and 1 teaspoon PeachDish salt. Place pieces, skin side up, on a heavy baking/roasting pan, on a rack if you have one.
Pick the herbs, and place the stems in a small sauce pot, crush the garlic, and add to the pot along with 2.5 cups of water,and 1 1/2 teaspoons of kosher salt. Place over high heat to bring to the boil.While the bean liquid is coming to the boil,dice the carrot and onion.
Once the water comes to the boil, reduce heat to low, then remove the herb stems. Add the butter beans, diced carrots & onions. Return to the boil, then adjust heat to low and simmer for 15-20 minutes.
Place the chicken pan in the preheated oven, and set a timer for 15 minutes.
Next chop the parsley and reserve 1 tablespoon for a final garnish. Chop the thyme, Combine the ½ cup of the flour (baking powder, and ¼ tsp salt) chopped thyme, and remaining parsley in a small mixing bowl. Add in water, and mix gently, just to combine. (DO NOT overmix). Gently roll into a ~1” wide snake, and cut into 1/4” thick pieces. Coat the cut pieces generously in extra flour and toss gently to separate.
Add the dumplings in an even layer to the top of the bean liquid, allow to set for 1-2 minutes, then cook uncovered for 10 minutes, stirring occasionally. Be sure to scrape along the bottom of the pan.
When the chicken timer goes off, rotate the pan and set another timer for 8-10 minutes, or until it reaches an internal temperature of 170-175 degrees. Allow to rest for at least 5 minutes before serving.
Finish the beans with 1 tsp of cider vinegar, and drippings from the roasted chicken. Adjust seasoning to taste. Garnish with the reserved chopped parsley.
Serve and enjoy!