1Combine sauce ingredients in a sealable bag, add chicken legs and rub in sauce, add rosemary and bay leaves, and leave in the fridge overnight.

2Wash the potatoes thoroughly and boil them with the skin on. When they are soft enough to easily pierce with a bamboo skewer, cut them into quarters. Cut the zucchini into 7mm thick round slices.

3Place ①, potatoes, zucchini, and cherry tomatoes on a baking tray. Place in a preheated oven at 230°C and bake for about 35 minutes, checking the color carefully.

4[Tip:]
Please adjust the amount of "Made in Japan Wild Flower Honey" to your liking.
If the chicken looks like it's going to burn while cooking, cover it with aluminum foil. Also, remove the rosemary and bay leaves if they look like they're going to burn.