4 large chicken drumsticks (1½-2 lbs. total), skin removed
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce or tamari
3 cloves garlic, minced
Preheat oven to 425°F.
Place potatoes, green beans and onion on a large rimmed baking sheet. Drizzle with oil and sprinkle with ½ tsp. salt and ¼ tsp. pepper. Nestle chicken into the vegetables.
Grate ½ tsp. zest from orange and squeeze it to get 2 Tbsp. juice. Combine the zest and juice, preserves, soy sauce (or tamari), garlic and the remaining ¼ tsp. each salt and pepper in a small bowl. Brush the chicken with half of the glaze.
Roast the chicken and vegetables for 15 minutes. Stir the vegetables; turn the chicken and brush with the remaining glaze. Continue roasting until the chicken registers at least 165°F on an instant-read thermometer and the potatoes are tender, about 20 minutes more.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.