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Categories:Viewed: 36 - Published at: 8 years ago
Ingredients
- 6 whole chicken legs, skinned
- 4 carrots, sliced thick
- 1 large onion, cut into 1/8-inch pieces
- 1 navel orange, cut into 1/8ths
- 1 tablespoon herbes de Provence
- 1 teaspoon seasoned salt or Cavender's Greek seasoning
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons olive oil, or to taste
- Hot pepper sauce, to taste
- 2 zucchini, sliced
Method
- Preheat oven to 350 degrees.
- Arrange chicken in an oiled baking dish and surround with the carrots, onion and orange.
- Sprinkle the chicken and vegetables with the herbes de Provence and seasoned salt.
- In a small bowl combine the honey and mustard and brush the mixture over the chicken.
- Drizzle the chicken and vegetables with the oil and sprinkle with hot pepper sauce.
- Bake, covered with foil, basting occasionally, for 45 minutes.
- Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender.
- If desired, run under a preheated broiler about 4 inches from the heat until golden.
