Dive into a world of flavor with this Honey Chili Chicken and Roasted Vegetables recipe. Perfectly seasoned chicken legs are paired with hearty potatoes and sweet baby carrots, all roasted to perfection. The dish is brought to life with a sweet and tangy glaze that caramelizes beautifully in the oven, offering a delightful contrast of flavors. This one-pan wonder is not only delicious but also easy to prepare, making it a perfect meal for any day of the week.
Ingredients:
- 5 chicken legs
- 1 teaspoon oregano
- Salt, to taste
- Black pepper, to taste
- 4-5 medium potatoes, quartered
- 12 baby carrots
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, sliced
- 4 large cloves of garlic, minced
- A handful of fresh parsley, chopped
- 90 ml honey
- 100 ml sweet chili sauce
- 4 tablespoons lemon juice (divided)
- 3 tablespoons soy sauce
- ¾ tablespoon Dijon mustard
Instructions:
- Preparation:
- Preheat your oven to 200°C (392°F). Have an ovenproof pan ready.
- Season the Chicken:
- In a large bowl, season the chicken legs with salt, pepper, and oregano. Ensure each piece is well-coated.
- Prepare the Vegetables:
- In another bowl, toss the quartered potatoes and baby carrots with olive oil, salt, and pepper until evenly coated.
- Sauté:
- Heat the butter in the ovenproof pan over medium heat. Add the sliced onion and minced garlic, sautéing until soft and fragrant.
- Assemble in Pan:
- Add the seasoned chicken legs to the pan, arranging them among the onions and garlic. Scatter the seasoned potatoes and carrots around the chicken.
- Make the Glaze:
- In a small bowl, whisk together the honey, sweet chili sauce, 2 tablespoons of lemon juice, soy sauce, and Dijon mustard until well combined.
- Glaze the Chicken:
- Pour the glaze over the chicken and vegetables in the pan, ensuring everything is nicely coated.
- Roast:
- Place the pan in the preheated oven and roast for 25-35 minutes, or until the chicken is thoroughly cooked and the vegetables are tender and caramelized. Halfway through, baste the chicken and vegetables with the pan juices to enhance the flavor.
- Finish with Lemon Juice:
- Once out of the oven, sprinkle the remaining 2 tablespoons of lemon juice over the dish to add a fresh zing.
- Garnish and Serve:
- Garnish the dish with chopped fresh parsley before serving.
Conclusion:
This Honey Chili Chicken and Roasted Vegetables recipe is a delightful blend of sweet, spicy, and tangy flavors, all brought together in one convenient pan. It’s a dish that promises to impress with its depth of flavor and beautiful presentation. Enjoy the succulent chicken and roasted vegetables with a side of crusty bread or a simple green salad for a complete meal.
