Roasted Chicken Legs with Vegetables
Preheat the oven to 180°C (approximately 350°F).
Rinse chicken legs and pat dry. Rinse zucchini, trim and slice. Rinse bell peppers, cut in half, remove seeds and coarsely chop. Rinse beans and peel. Peel garlic cloves and cut in half.
In a bowl mix honey, vinegar, paprika, chili sauce, salt and pepper with 2 tablespoons oil. Coat chicken legs with honey mixture.
Place zucchini, bell peppers, beans and garlic with herbs in a roasting pan. Place chicken legs on vegetables and season with salt and pepper. Pour remaining oil over chicken legs. Bake in preheated oven for 30-40 minutes until golden brown. Stir vegetables and turn over chicken legs. If needed add liquid to roasting pan during the roasting process. Serve while warm.