1. Preheat oven to 200 °C (400 °F).

2. Grate 15 mL (1 tbsp.) zest from lemon. In a small bowl, mix zest with the ginger and salt. Rub mixture onto all sides of chicken pieces. Set aside.

3. Squeeze 125 mL (1/2 cup) lemon juice (you may need two lemons). In a small bowl, mix with water, honey and soy sauce. Set aside.

4. Heat oil in large oven-proof skillet or Dutch oven set over medium-high heat. Cook chicken, turning frequently, 10 to 12 minutes, or until browned on all sides. Transfer chicken to a plate. Drain fat from skillet.

5. Pour lemon juice mixture into skillet and bring to boil.

6. Return chicken to skillet and spoon sauce over top to baste. Cut remaining lemons into quarters and add to skillet.

7. Place skillet in oven and roast chicken 20 minutes, or until the flesh detaches easily from the bone and its internal temperature reaches 82 °C (180 °F). 

8. Meanwhile, cook broccoli in boiling salted water 3 to 5 minutes, or until tender-crisp. Serve chicken legs with broccoli and lemon-ginger sauce. Accompany with rice.

Chef’s secret:

Add 2 mL (1/2 tsp.) chili flakes to sauce for spicy chicken.