Summary

Ingredients

• 12 chicken legs
• 5 tablespoon tomato ketchup
• 2 tablespoon honey
• 6 tablespoon oil
• 3 tablespoon soy sauce
• 3 tablespoon chili sauce, sweet and hot
• g 1,500 potato (s)
• 3 cloves garlic
• 250 g onion (s)
• 2 sprigs rosemary
• 1 bunch thyme
• 1 glass chicken broth
• 500 g tomato (s)

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Instructions

1. Season the chicken legs with salt and pepper and place them in a large baking dish.
2. In a saucepan, combine the tomato ketchup, honey, soy sauce, and chili sauce. Heat over medium-high heat, stirring occasionally, until it comes to a boil, about 2-3 minutes. Brush this sauce over the chicken legs.
3. Peel and wash the potatoes, then cut them into chunks. Peel the garlic cloves and onions. Slice the garlic and cut the onions into wedges. Remove the rosemary leaves from the sprigs and the thyme leaves from the bunch.
4. In a bowl, combine the potato chunks, sliced garlic, onion wedges, rosemary leaves, and thyme leaves with the oil. Season with salt and pepper. Spread this mixture around the chicken legs in the baking dish.
5. Preheat the oven to 200°C (392°F). Place the baking dish on the second rack from the bottom and roast for 50 minutes. Every 10-15 minutes, pour roughly 1/4 of the chicken broth into the dish.
6. At the 40-minute mark of roasting, score each tomato with an X cut on the top and add them to the baking dish.
7. After 50 minutes of roasting, check that the internal temperature of the chicken legs has reached 74°C (165°F). If not, return the dish to the oven for a few more minutes. Once the temperature reaches 74°C (165°F), remove the baking dish from the oven.
8. Serve the chicken and vegetables hot, garnished with fresh thyme.