1. Prepare the Vegetables

• Preheat Oven: Preheat your oven to 400°F (200°C).
• Chop Vegetables: Dice the onion, potatoes, and carrots into bite-sized pieces. Mince the garlic for later use.
• Season Vegetables: Toss the vegetables in a bowl with a drizzle of vegetable oil, salt, black pepper, oregano, and paprika.

2. Prepare the Chicken

• Season the Chicken: Rub the chicken legs with salt, black pepper, oregano, and paprika to infuse flavor.
• Sear the Chicken: Heat vegetable oil in a skillet over medium-high heat. Sear the chicken legs on all sides until golden brown, about 5–7 minutes. Set aside.

3. Prepare the Honey Sweet Chili Sauce

• In a small bowl, mix honey, sweet chili sauce, soy sauce, and olive oil. Stir well until fully combined.

4. Assemble the Dish

• Layer Vegetables: Spread the seasoned vegetables evenly across a large baking dish.
• Add Garlic and Butter: Sprinkle the minced garlic over the vegetables and dot with butter for extra richness.
• Place Chicken: Arrange the seared chicken legs on top of the vegetables.
• Pour Sauce: Drizzle the honey sweet chili sauce over the chicken legs, ensuring they’re well coated.

5. Bake the Dish

• Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the chicken legs are fully cooked (internal temperature of 165°F or 75°C) and the vegetables are tender.
• Optional: Broil the dish for 2–3 minutes for a caramelized finish, keeping a close watch to avoid burning.

6. Serve

• Let the dish cool slightly after removing it from the oven. Garnish with freshly chopped parsley.
• Serve warm, paired with steamed rice, crusty bread, or a fresh salad.