A pouring sauce to go with roasted chicken legs

I have some chicken legs which I plan on roasting. When they're done and resting, I'm roasting some potatoes.

I don't really fancy doing a gravy, it's booorrrrrrrrrrrrrrrring.

I have clear honey, dijon mustard, sour cream, onions, various herbs, etc. I'd like to do a sauce to pour over the chicken. I can't find a recipe for a pouring sauce that I have all the ingredients for. Any ideas?

Thanks everyone!

In the end I nicked some of my husband's cider.
Instead of roasting the legs, I browned them in the pan, took them out, deglazed with some vegetable stock, chucked the legs back in and let them cook in the stock. Then I took the chicken out, reduced the stock, added 100ml of cider, tossed the chicken back in and let it cook some more. I mixed 3 tablespoons of sour cream, 2 teaspoons of dijon mustard, 2 teaspoons of honey. took the chicken out one last time, reduced the cider/broth right down, poured in the mixture and a bit of cornflour paste to thicken things up. Added the chicken one last time.

It were lovely.