Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish.
Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes.
Preheat the oven to 220C/200 Fan/Gas 7.
Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot.
These are equally good served cold for a picnic or buffet.