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Preheat the oven to 220C/200C Fan/Gas 7. Line a large shallow roasting tin with baking paper.
Mix all of the glaze ingredients together in a small bowl.
Score the chicken legs, using a sharp knife, with three slashes across the skin, cutting into the meat a little bit. Sit the legs, skin-side up, on one side of the roasting tin. Spread the glaze over the chicken and season with salt and pepper.
Place the new potatoes and olive oil in a bowl. Season with salt and pepper and toss to coat the potatoes in the oil. Tip into the tin next to the chicken, so they do not overlap.
Roast for about 35–40 minutes, until the chicken is cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.
Place the chicken on a plate and cover with foil to rest. Gently turn the potatoes in the tin to coat in any leftover glaze and spread out in a single layer. Slide back into the oven for a further 8–10 minutes, until the potatoes are crispy and golden brown.
Serve the chicken with the rustic potatoes.