Honey Soy Glazed Chicken Legs with Roasted Vegetables

Table of Contents

These Honey Soy Glazed Chicken Legs with Roasted Vegetables are a great supper option if you’re searching for something easy but yet tasty. The roasted veggies provide a substantial, wholesome touch, and the chicken’s sweet and savory sauce caramelizes wonderfully. Delicious and simple to make, this one-pan marvel is full of flavor!

Ingredients

For the Chicken:

6 chicken legs (drumsticks or thighs)
1/4 cup soy sauce (low sodium preferred)
2 tbsp honey
1 tbsp sesame oil (optional)
2 garlic cloves (minced)
1 tsp fresh ginger (grated)
1 tsp chili flakes (optional, for heat)
Juice of 1 lemon
1 tbsp olive oil
Salt and pepper to taste

For the Vegetables:

2 cups baby potatoes (halved)
1 cup carrots (cut into sticks or rounds)
1 red bell pepper (sliced)
1 cup broccoli florets
2 tbsp olive oil
1 tsp dried rosemary or thyme
Salt and pepper to taste

Detailed Instructions
Step 1: Get the Glaze Ready
Combine the soy sauce, honey, sesame oil, ginger, garlic, chili flakes, and lemon juice in a small bowl.

After adding salt and pepper to the chicken legs, toss them in the glaze to ensure uniform coating. Allow it to marinade for at least half an hour, or up to four hours for a more intense taste.
Step 2: Get the veggies ready
Set the oven temperature to 400°F, or 200°C.
Add the bell pepper, broccoli, carrots, and potatoes to a large mixing basin. Season with salt and pepper, drizzle with olive oil, and add thyme or rosemary. Toss to coat.
Step 3: Put the Pan Together
On one side of a large roasting pan or baking sheet, place the marinated chicken legs.
To ensure uniform roasting, spread the seasoned veggies in a single layer on the other side.
Step Four: Roast
The chicken should be cooked through (internal temperature of 165°F/74°C) and the veggies should be soft after 35 to 45 minutes of roasting the pan in a preheated oven.
To achieve equal browning, mix the veggies and baste the chicken with the remaining glaze halfway through cooking.
Step 5: Offer
After taking the pan out of the oven, let the chicken five minutes to rest.
Drizzle any leftover pan juices over the chicken legs as they are plated with the roasted veggies.
Serve warm, garnished with fresh herbs or sesame seeds if desired.
How to Make the Greatest Honey-Soy Glazed Chicken Legs
Avoid Ignoring the Marinade:

Marination softens the flesh and adds flavor to the chicken.
Pay Attention to the Glaze: Honey can burn quickly, so check the chicken occasionally to ensure it caramelizes without scorching.
Evenly chop the vegetables: Uniform sizes ensure everything cooks at the same time.
Use a Wire Rack: For extra crispy chicken, place the legs on a wire rack over the baking sheet.

Ideas for Customization
Swap the Protein: Use chicken thighs, wings, or even tofu for a vegetarian option.
Change the Veggies: Try zucchini, sweet potatoes, or Brussels sprouts for variety.
Add a Crunch: Sprinkle chopped nuts or seeds over the dish before serving.
Nutritional Information (Per Serving)
Calories: 400
Protein: 30g
Carbohydrates: 28g
Fat: 18g
Fiber: 4g
Sodium: 650mg
In conclusion
This Honey Soy Glazed Chicken Legs with Roasted Vegetables recipe is a deliciously balanced meal that’s perfect for busy weeknights or entertaining guests. With minimal prep and cleanup, it’s an easy, wholesome dish that delivers big on flavor. Try it today, and enjoy a sweet and savory feast that everyone will love!