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Honey Glazed Roasted Chicken with VegetablesHoney Glazed Roasted Chicken with Vegetables

Honey Glazed Roasted Chicken with Vegetables

Juicy chicken marinated in a sweet and savoury Korean-style glaze, then roasted with hearty vegetables until tender and caramelized. A delicious, easy-to-make recipe that's perfect for any occasion.
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Recipe - Richmond - Ackroyd
Honey Glazed Roasted Chicken with Vegetables Recipe
Honey Glazed Roasted Chicken with Vegetables
Prep Time120 Minutes
Servings2
Cook Time30 Minutes
Ingredients
2 fresh whole chicken legs
2 cups Japanese pumpkin, cut into chunks
2 cups king oyster mushrooms, cut into large pieces
1 tbsp olive oil
Sauce
3 tbsp ketchup
2 tbsp oyster sauce
1 tbsp honey
3 tbsp HaePyo Korean BBQ Bulgogi Sauce
Salt and black pepper, to taste
Directions
  1. In a bowl, whisk together the ketchup, oyster sauce, honey, and HaePyo Korean BBQ Bulgogi Sauce until smooth.
  2. Coat the chicken evenly with the sauce and marinate for at least 2 hours.
  3. Preheat the oven to 400°F (200°C).
  4. Toss the Japanese pumpkin and king oyster mushrooms with olive oil, salt, and black pepper. Arrange the vegetables in a baking dish and place the marinated chicken on top.
  5. Bake for 25–30 minutes, or until the chicken is golden brown and cooked through. Serve hot with the roasted vegetables.
120 minutes
Prep Time
30 minutes
Cook Time
2
Servings

Directions

  1. In a bowl, whisk together the ketchup, oyster sauce, honey, and HaePyo Korean BBQ Bulgogi Sauce until smooth.
  2. Coat the chicken evenly with the sauce and marinate for at least 2 hours.
  3. Preheat the oven to 400°F (200°C).
  4. Toss the Japanese pumpkin and king oyster mushrooms with olive oil, salt, and black pepper. Arrange the vegetables in a baking dish and place the marinated chicken on top.
  5. Bake for 25–30 minutes, or until the chicken is golden brown and cooked through. Serve hot with the roasted vegetables.