Honey Soy Glazed Chicken Legs with Roasted Vegetables

Reasons to Love This Recipe

• Savory and Sweet Perfection: With a harmonious blend of flavors, the honey soy glaze is a hit with everyone.
• A single pan Simplicity: Cleaning up is easy because everything cooks together.
• Versatile: You can alter the recipe by adding your preferred vegetables.
• Cost-effective: Although chicken legs are inexpensive, they are juicy and tasty.

Ingredients

Regarding the chicken:

1. Six drumsticks or thighs of chicken
2. 1/4 cup soy sauce (preferably reduced in salt)
3. Two tablespoons of honey
4. One tablespoon of optional sesame oil
5. Two minced garlic cloves
6. One teaspoon grated fresh ginger
7. One teaspoon of optionally spicy chili flakes
8. One lemon’s juice
9. One tablespoon of olive oil
10. To taste, add salt and pepper

Regarding the vegetables:

1. Two cups of halved baby potatoes
2. One cup of carrots, sliced into rounds or sticks
3. One sliced red bell pepper
4. One cup of florets of broccoli
5. Two tablespoons of olive oil
6. One teaspoon of dried thyme or rosemary
7. To taste, add salt and pepper.

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 even coating. Allow it to marinade for at least half an hour, or up to four hours for a more intense flavor.

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 sizable roasting pan or baking sheet, place the marinated chicken legs. To ensure even roasting, spread the seasoned vegetables 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 ensure equal browning, toss the vegetables and baste the chicken with the remaining glaze halfway through cooking.

Step 5: Offer After taking the pan out of the oven, give 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.