Honey mustard roasted chicken legs with ripe summer tomatoes is a delicious combo .Am sharing this very easy recipe to make at home, Once you make the marinade/ dressing, trim the chicken of excess fat and skin and then cut up the tomatoes , you are almost good to go. Only thing left , roast the honey mustard marinated chicken legs in 425F oven. By the way extra marinade in bowl becomes your dipping sauce after bringing it to a boil and thinning with some chicken stock. . INGREDIENTS 6 chicken legs, skin on, bone in and trimmed of excess fat and skin. marinade/ dressing 2Tbs Dijon mustard 2 Tbs Honey 1 Lemon zested and juiced 1/4 C Rice wine vinegar ( apple cider or white wine vinegars work too) 1 Tsp Garlic ginger paste ( ginger optional) 1 Tsp Mixed herbs ( Thyme, rosemary and oregano) ( optional) 1/2 Tsp Chili powder or cayenne Kosher salt and pepper to taste For the Salad 2 Ripe tomatoes, cleaned and cored, and then cut cut into bite size 1 Red bell pepper, cleaned, deseeded and thinly cut 2 Small jalapeno or 1 green hot chili, deseeded and chopped thin 1/2 Red onion, peeled and thinly sliced 1/4 C Cilantro chopped Honey mustard marinade? dressing , reserved from above. 2 Tbs Extra virgin olive oil Kosher salt and pepper to taste.