Ingredients
-
4 carrots
-
6 -10 skinless chicken thighs, (I used skinless legs)
-
1/4 cup all-purpose flour
-
1/2 teaspoon salt
-
2 tablespoons vegetable oil (I used olive oil)
-
1/2 cup orange juice
-
1/4 cup liquid honey
-
1/4 cup soy sauce (I used light)
-
1/4 cup tomato paste
-
1 tablespoon cornstarch
-
4 cloves garlic, smashed
-
2 onions, quartered
-
1/2 teaspoon fresh ground pepper
-
2 sweet green peppers
Instructions
- Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
- Seed, core and cut green peppers into one inch chunks.
- Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
- In a large shallow dish,combine flour, salt and pepper.
- Press chicken legs into flour mixture to coat all over.
- In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
- Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
- Arrange on top of veggies in roaster.
- Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
- Pour over chicken and veggies.
- Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.