Instructions
Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper or foil.
Step 2: Pat the chicken legs dry and season generously with salt, pepper, and paprika on all sides.
Step 3: Toss the halved baby potatoes with 1 tbsp olive oil, salt, and pepper, then spread them on one side of your baking sheet.
Step 4: Place the chicken legs on the sheet next to the potatoes and roast for 25 minutes.
Step 5: While the chicken roasts, melt the butter in a small bowl and stir in the honey, minced garlic, and soy sauce if using.
Step 6: After 25 minutes, brush the honey glaze generously over the chicken legs and give the potatoes a stir.
Step 7: Add the zucchini slices to the baking sheet, toss with a drizzle of olive oil and salt, then roast everything for another 15 to 20 minutes until the chicken is caramelized and cooked through.
Step 8: Remove from the oven, garnish with fresh parsley if desired, and serve immediately with dinner rolls on the side.
Storage and Reheating Tips
Let any leftovers cool to room temperature, then store them in an airtight container in the refrigerator for up to 3 days. The chicken and vegetables keep their texture beautifully when properly sealed.
To reheat, place everything on a baking sheet at 350°F for about 10 minutes until warmed through. You can also reheat individual portions in the microwave, though the oven method keeps the glaze from becoming soggy.
This dish also freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating for best results.
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