Crispy Sous Vide Chicken Legs with Chimichurri and Fork-Mashed Purple Sweet Potatoes

Seamus Mullen
Seamus Mullen
January 16, 2024
My favorite way to cook chicken legs is using dry sous vide. This technique gets the chicken evenly cooked all the way through with crispy skin. Cooking the chicken without steam makes it much easier to achieve the crispy skin than with traditional sous vide cooking. It’s a two-stage cook, and since we’ll be finishing the chicken at a high oven temperature, we’re going to target a slightly lower doneness (145°F or 63°C) for the sous vide stage. Then in the browning stage, we’ll target 155°F (68°C) to ensure it’s cooked to a safe temp. The chicken is seasoned with salt and pepper, and then I added za’atar, which is a really nice Middle Eastern spice blend made with lemon rind, herbs, and sesame seeds. I like to serve the chicken with mashed purple sweet potatoes for a healthy carbohydrate. I steam the sweet potatoes in the oven in their skins to keep all of the nutrients inside, then mash with olive oil and lemon. Finally, I top it all off with a citrus chimichurri.
Serves
2
Prep Time
00:45
Cook Time
01:30
Crispy Sous Vide Chicken Legs with Chimichurri and Fork-Mashed Purple Sweet Potatoes
0
130
Ingredients
For the Potatoes and Chicken
2
purple sweet potatoes
2
chicken leg quarters
1 Tbsp
za’atar
Salt and freshly ground black pepper
2 Tbsp
extra-virgin olive oil
Zest and juice of 1 lemon
For the Chimichurri
1.33 cups (56g)
finely chopped fresh cilantro
1.25 cups (50g)
finely chopped fresh parsley
¾ cup (30g)
finely chopped fresh basil
2 cloves
cloves garlic, finely grated
Zest and juice of 1 lemon
1 Tbsp plus 1 tsp (20g)
white balsamic vinegar
½ tsp (1g)
red pepper flakes
¼ cup plus 1 ½ Tbsp (85g)
mild extra-virgin olive oil, such as arbequina
Salt and freshly ground black pepper
Steps

1. Preheat the Oven for the Potatoes

Rack
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear

2. Steam the Sweet Potatoes

Rack
Place the sweet potatoes on a sheet pan, transfer to the oven, and steam until tender, about 30 minutes. Remove from the oven.
Sous Vide Mode: Off
Steam: 100%
Temp: 350°F
Heat: Rear
00:30 Timer

3. Adjust the Oven for the Chicken

Rack
Sous Vide Mode: On
Steam: Off
Temp: 167°F
Heat: Rear

4. Season the Chicken

Season the chicken with the za’atar, salt, and pepper and place on a second sheet pan. Insert the probe into the thickest part of the largest leg.

5. Cook the Chicken Sous Vide

Rack
Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, about 45 minutes.
Sous Vide Mode: On
Steam: Off
Temp: 167°F
Heat: Rear
145°F Probe Target

6. Mash the Potatoes

Meanwhile, peel the potatoes and transfer to a medium bowl. Add the olive oil, lemon zest, and lemon juice. Mash to combine, then season to taste with salt and pepper. Cover to keep warm.

7. Make the Chimichurri

Combine the cilantro, parsley, basil, garlic, lemon zest, lemon juice, vinegar, and pepper flakes in a medium bowl. Fold to combine. Slowly drizzle in the olive oil while mixing. Season to taste with salt and pepper. Set aside for serving.
Make the Chimichurri

8. Crisp the Chicken

Rack
Adjust the oven to convection roasting to crisp up the skin. Let the chicken cook until the probe reaches its target temperature and the skin is browned.
Sous Vide Mode: Off
Steam: Off
Temp: 482°F
Heat: Rear, Top
155°F Probe Target

9. Serve

Serve the chicken over the mashed sweet potatoes, topped with chimichurri sauce.
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