Preheat oven to 450℉. Line a baking sheet with parchment.

Place potatoes on one side of pan.

Drizzle 1 tablespoon evoo on potatoes, season with salt and pepper and toss to evenly coat.

Place egg white in one bowl and breadcrumbs seasoned with salt and pepper in another. Coat each chicken leg with egg white and then crumbs and then place on baking sheet.

Roast chicken and potatoes on bottom rack of oven for 20 minutes.

Meanwhile prepare sauce. In a small bowl, combine silan, soy sauce garlic, and chilies.

When chicken is starting to turn golden brown, remove from oven and brush with sauce on both sides. Add broccoli to the pan and drizzle with remaining 1 tablespoon evoo and season with salt and pepper. Drizzle any extra sauce over broccoli or save to coat chicken one more time before serving.

Roast in oven another 20 minutes until chicken is cooked through, broccoli is roasted and potatoes are browned and soft.