1. Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12). 2. Seed, core and cut green peppers into one inch chunks. 3. Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes. 4. In a large shallow dish,combine flour, salt and pepper. 5. Press chicken legs into flour mixture to coat all over. 6. In a large non stick frypan heat 1 tablespoon oil, over medium high heat. 7. Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes. 8. Arrange on top of veggies in roaster. 9. Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic. 10. Pour over chicken and veggies. 11. 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. ---------------------------------------------------------------------------
Nutrition
Ingredients
