Juicy Baked Chicken with Roasted Vegetables and Sweet Glaze
Tender, succulent chicken legs baked to golden perfection and paired with a colorful medley of roasted root vegetables. A rich, sweet pomegranate-honey glaze reduced from the marinade brings this comforting dinner together.
Ingredients for 3 servings
Instructions
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1
Peel the sweet potato, carrot, and potatoes, then chop them along with the zucchini into bite-sized chunks. Cut the onion into large pieces and separate the layers.
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2
In a large bowl, toss the prepared vegetables with 1/4 tsp black pepper, 1/2 tsp Italian seasoning, 1/4 tsp salt, 1/2 tsp garlic powder, and 1 tbsp olive oil until well coated.
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3
Spread the vegetables in an even layer onto a parchment-lined baking sheet and bake at 380°F (190°C) for 15 to 20 minutes until tender.
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4
In a shallow dish, whisk together the brown sugar, soy sauce, honey, pomegranate molasses, 1 tbsp olive oil, and 1/2 cup water to create the marinade base.
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5
Whisk in the oregano, rosemary, paprika, 1/4 tsp garlic powder, chicken seasoning, and 1/2 tsp black pepper until thoroughly combined.
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6
Add the chicken to the marinade and turn to coat both sides thoroughly. Cover with plastic wrap and refrigerate for 1 hour.
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7
Grease a baking dish with 1 tbsp butter and arrange the marinated chicken skin-side up in the dish, reserving the leftover marinade.
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8
Cover the baking dish tightly with aluminum foil and bake at 380°F (190°C) for 50 minutes.
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9
Remove the foil and bake uncovered for another 10 minutes or until golden brown and crisp.
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10
Pour the reserved marinade into a small saucepan and simmer over medium heat until it thickens into a glossy, honey-like glaze.
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11
Plate the roasted chicken alongside the baked vegetables and drizzle the warm glaze over the chicken before serving.
