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Crispy Chicken Legs with Honey, Lemon, Rosemary & Thyme

Crispy chicken, creamy roasted vegetables, sweet honey…what’s not too love? This meal is so delightfully simple to pop together and best of all, it is made by throwing everything into one dish so washing up is easy…which by the way is just the ticket in our house where we like to spend more time hanging out with our wee girl rolling around the floor than we do, doing dishes!

This is the kind of meal that can be prepped in the afternoon and then just chucked into the oven while you go about your evening ritual, which in our house means bubba dinner-time, bath, books and then bed. Bed being preceded by loads of milk straight from the source as Isabella is still slightly obsessed with it at the end of the day! So it’s nice to know you have a delicious warming meal to enjoy once bubs is down.

I always recommend serving dishes like this with a big green salad or piles of steamed vegetables because not only will you receive more fibre and antioxidants, it also makes the chicken dish go further which means you save money as you can turn the leftovers into lunch or a scrumptious dinner the next evening.

I hope it makes dinner time in your home both delicious and simple xx

Ps. I used the leftovers in two ways…

  1. To give to Isabella for lunch the next day to eat baby-led-weaning style. I simply gave her a chunk of skinless chicken, a cube of pumpkin and kumara, along with a steamed broccoli floret and a steamed carrot stick (which we ate with the chicken)

  2. As a Thai-Red Chicken Curry served with brown rice. I used the leftover chicken shredded from the bone, the roasted vegetables and the steamed vegetables in the curry so nothing went to waste.

Crispy Chicken Legs with Honey, Lemon, Rosemary & Thyme – serves 4 -6

Gluten-Free, Dairy-Free

  • 2 red kumara, peeled and cut into medium chunks

  • 2 cups, peeled pumpkin, cut into similar sized chunks as kumara

  • 1 red onion, peeled and halved and then each half cut into thirds

  • 4 garlic cloves

  • 8 free-range, organic chicken legs (skin on)

  • 2 Tbspn good-quality olive oil

  • 2 Tbspn honey (I used Taylor Pass Honey Co – Alpine Blue Borage…I’m obsessed with it!)

  • Juice of 1 fresh lemon

  • Coarse iodised sea salt

  • Freshly cracked black pepper

  • Handful fresh rosemary springs

  • Handful fresh thyme

  1. Pre-heat the oven to 180°C.

  2. Place the kumara, pumpkin, red onion and garlic cloves into a large roasting dish. Arrange the chicken around and over the vegetables.

  3. Drizzle over the olive oil, honey and lemon and season with salt and pepper. Throw over the rosemary and thyme and then bake for about 45-60 minutes or until the chicken is golden and crispy and cooked through.

  4. Serve with a large green salad or steamed vegetables.

  5. Enjoy!

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