Ingredients

• 2 onions, quartered
• 4 carrots
• 2 sweet green peppers
• 6 -10 skinless chicken thighs, (I used skinless legs)
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 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

Instructions

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.