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With the rack in the middle position, preheat the oven to 400°F (200°C).
Place the chicken on a non-stick baking sheet or one lined with parchment paper. Cover with oil. Season with salt and pepper.
Bake for 35 to 40 minutes or until the meat separates easily from the bone, basting the chicken with the pan juices halfway through cooking. Set aside.
Preheat the barbecue, setting the burners to high. Oil the grate.
Grill the vegetables until tender crisp. Grill the chicken for 1 minute on each side. Brush the chicken with a little sauce and continue cooking for 1 to 2 minutes.
Serve the chicken legs with grilled vegetables. Drizzle with the sauce. Serve with rice, if desired.
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