To make the marinade, place honey, kecap manis, oyster sauce, soy sauce, sesame oil and garlic in a bowl. Mix to combine. Add the chicken legs, toss to coat, cover and set aside for 15 minutes to marinate.
Transfer chicken and marinade to a roasting tin. Roast for 45 minutes, turning chicken every 15 minutes. Remove from oven and sprinkle with sesame seeds.
To make the coconut rice, place all the ingredients in a large saucepan. Bring to the boil stirring occasionally. Reduce heat, simmer covered on low for 10 minutes. Remove from the heat. Stand, covered for 10 minutes.
Serve chicken with coconut rice and steamed greens.
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