Roasted Cherry-Mustard Chicken Legs With Parmesan Zucchini

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Ingredients

4 whole chicken legs (chicken leg-thigh quarters)

2 tablespoons olive oil

Kosher salt and ground black pepper

1/4 cup cherry preserves

2 teaspoons stoneground or Dijon mustard

1 tablespoon soy sauce

1 tablespoon melted butter, slightly cooled

3 small zucchini, cut into 1/4-inch coins

1/2 cup grated Parmesan cheese

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