Tonight I threw together a rather tasty asian inspired marinade for chicken legs. In equal parts I mixed together dark brown sugar, fish sauce and sweet chili sauce in a gallon freezer bag. Add the chicken, seal the bag and roll the bag gently to marinate the chicken. If you have more time - let it sit and turn it over now and again. Bake at 425 until the chicken reaches 170 degrees (about 30-45 minutes).
With the chicken we served dill cornbread (not gf but from a mix) and candied carrots. To make the carrots - drain 2 cans of sliced carrots (can use fresh, just add to the sauce before heating). In saucepan, add about 2 cups apple juice, 1 cup orange juice, 1/2 cup or more of honey, 1/2 tea cinnamon, 1/2 teas ginger juice. Heat sauce to boil and let simmer until reduced about 1/3 (or until carrots are tender). Add canned carrots just before taking off the burner to heat the carrots.