π Honey Glazed Chicken with Fresh Tomato Salad

π§Ύ Ingredients
For the Chicken
- 2 chicken legs (thigh + drumstick, bone-in, skin-on)
- Salt and black pepper
- 1 tbsp olive oil
For the Honey Glaze
- 2 tbsp honey
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp garlic (minced)
- 1 tsp apple cider vinegar or lemon juice
- 1/2 tsp chili flakes (optional)
For the Tomato Salad
- 1 cup cherry tomatoes (halved)
- 1/4 red onion (thinly sliced)
- 2 tbsp fresh basil or parsley (chopped)
- 2 tbsp crumbled feta cheese
For the Dressing
- 2 tbsp olive oil
- 1 tbsp lemon juice or vinegar
- Salt and pepper to taste
π¨βπ³ Instructions

Step 1: Prepare the Chicken
- Preheat oven to 200Β°C (400Β°F).
- Pat chicken dry and season with salt and pepper.
- Heat olive oil in a pan over medium-high heat.
- Sear chicken skin-side down for 5β7 minutes until golden and crispy.
Step 2: Bake the Chicken
- Transfer the chicken to the oven (or keep in oven-safe pan).
- Roast for 25β30 minutes until fully cooked.
Step 3: Make the Honey Glaze
- In a small bowl, mix honey, soy sauce, ketchup, garlic, vinegar, and chili flakes.
- In the last 5β7 minutes of baking, brush the glaze over the chicken.
- Return to oven and let it caramelize until glossy and sticky.
Step 4: Prepare the Salad
- In a bowl, combine cherry tomatoes, red onion, herbs, and feta cheese.
- Drizzle with olive oil and lemon juice.
- Season with salt and pepper and toss gently.
Step 5: Plate and Serve
- Place the glazed chicken in a bowl or plate.
- Add the fresh tomato salad on the side.
- Spoon any remaining glaze over the chicken for extra flavor.
β¨ Pro Tips
- Always sear the chicken first for crispy skin before baking.
- Apply glaze at the end to avoid burning the honey.
- Let the chicken rest for 5 minutes before serving to keep it juicy.
- Use fresh herbs to brighten the dish and balance the sweetness.
π
Final Result
Juicy chicken with crispy skin coated in a sticky honey glaze, paired with a fresh, tangy tomato salad β sweet, savory, and super refreshing all in one plate.