If you’re looking for a simple yet delicious dinner idea, these Honey Soy Glazed Chicken Legs with Roasted Vegetables are perfect. The sweet and savory glaze caramelizes beautifully on the chicken, while the roasted vegetables add a hearty, nutritious touch. It’s a one-pan wonder that’s easy to prepare and packed with flavor!
Why You’ll Love This Recipe
- Sweet and Savory Perfection: The honey soy glaze is a crowd-pleaser with a balance of flavors.
- One-Pan Simplicity: Everything cooks together, making cleanup a breeze.
- Versatile: Use your favorite vegetables to customize the dish.
- Budget-Friendly: Chicken legs are economical yet flavorful and juicy.
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
Step-by-Step Instructions
Step 1: Prepare the Glaze
- In a small bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, chili flakes, and lemon juice.
- Season the chicken legs with salt and pepper, then toss them in the glaze to coat evenly. Let marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Prepare the Vegetables
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine potatoes, carrots, bell pepper, and broccoli. Drizzle with olive oil, sprinkle with rosemary or thyme, and season with salt and pepper. Toss to coat.
Step 3: Assemble the Pan
- Arrange the marinated chicken legs on one side of a large baking sheet or roasting pan.
- Spread the seasoned vegetables on the other side, ensuring they’re in a single layer for even roasting.
Step 4: Roast
- Place the pan in the preheated oven and roast for 35-45 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C) and the vegetables are tender.
- Halfway through cooking, baste the chicken with the leftover glaze and toss the vegetables to ensure even browning.
Step 5: Serve
- Remove the pan from the oven and let the chicken rest for 5 minutes.
- Plate the chicken legs alongside the roasted vegetables and drizzle with any remaining pan juices.
- Garnish with sesame seeds or fresh herbs (optional) and serve warm.
Tips for Perfect Honey Soy Glazed Chicken Legs
- Don’t Skip the Marinade: Marinating infuses the chicken with flavor and tenderizes the meat.
- Keep an Eye on the Glaze: Honey can burn quickly, so check the chicken occasionally to ensure it caramelizes without scorching.
- Cut Vegetables Evenly: 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.
Customization Ideas
- 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
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!