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Zesty Honey Roasted Chicken Legs with Potatoes

A summery baked chicken dish with a zesty kick!

Serve 4


4 large chicken legs

700g/4 medium baking potatoes, cut in chunks/wedges

2-3 sprigs thyme

1 lemon, sliced

parsley, to garnish (optional)

Seasoning for chicken legs

1 tbsp cooking oil

1 tsp ground cumin

3 tsp salt

1 tsp ground black pepper

2 tsp garlic powder

1/2 tsp dried parsley

1/2 tsp dried thyme

Honey glaze

1 tbsp clear honey

1 tsp lemon juice

Seasoning for potatoes

1 tbsp cooking oil

1 tsp salt

1/2 ground black pepper

1/2 tsp dried parsley


  1. Preheat the oven at 185C.

  2. Rub the chicken legs with the seasonings in a mixing bowl.

  3. Mix the honey, lemon juice and hot water, set aside for glazing later.

  4. Lay the potatoes and its seasonings on a large baking tray and gently toss to combine. Sprinkle the thyme sprigs on it.

  5. Add the chicken legs on the potatoes and loosely cover the tray with a tin foil.

  6. Bake for 40mins.

  7. Remove the tin foil, add the lemon slices on the dish and glaze the chicken legs and potatoes with the honey glaze.

  8. Return the tray to oven and continue to bake for another 20-25mins, without the tin foil cover.

  9. Check for doneness and serve hot.

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