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For the glaze:

¼  cup (60ml) olive oil

2 tbsp. honey

1 tbsp. dijon mustard

1 orange, zested

1 garlic, minced

1-inch fresh ginger, grated

1 tsp. paprika

salt & pepper

For the roast:

6 chicken legs, bone-in

salt & pepper

1 butternut squash, sliced

2 small bulb fennel, cored & sliced

2 cups (300g) red grapes


Heat the oven to 425°F (220°C).

Place all the glaze ingredients into a medium bowl, and whisk together until well combined. Set aside. Season the chicken legs with salt and pepper.

Arrange the squash, fennel and grapes on a baking tray, and toss with half of the glaze. Place the chicken legs on top of the vegetables and brush with the remaining glaze.

Place the tray in the preheated oven and bake for 20 minutes, removing the tray from the oven and rotating it. Now return the tray to the oven to cook for a further 15-20 minutes until the squash and fennel are golden brown, and chicken is cooked through.

Remove from the oven and serve immediately.