Grate 1 tsp (5 mL) zest from lemon. Mix zest with the ginger and salt. Rub mixture onto all sides of chicken pieces. Set aside. Squeeze 1/2 cup (125 mL) juice from same lemon (you may need one additional lemon). Mix with 1/2 cup (125 mL) water, honey and soy sauce. Set aside.
Heat oil in large oven-proof skillet or Dutch oven set over medium-high heat. Cook chicken, turning frequently, 10 to 12 min., or until browned on all sides. Transfer chicken to plate. Drain fat from skillet.
Pour reserved lemon juice mixture into skillet. Bring to boil. Return chicken to skillet and spoon sauce over top to baste. Cut remaining lemons into quarters and add to skillet. Place in oven preheated to 400°F (200°C). Roast 15 min, or until chicken is cooked through. Skim fat from sauce.
Meanwhile, cook broccoli in boiling salted water 3 to 5 min., or until tender-crisp. Cut each chicken leg into two pieces and serve with broccoli and lemon-ginger sauce.
Add 1/2 tsp (2 mL) chili flakes to sauce for spicy chicken.