Honeyed Chicken Legs

Recipe Ingredients

6		Chicken legs - skinned
4		Carrots - sliced thick
1		Onion - cut into 1/8" pieces (large)
1		Navel orange - cut into 1/8ths
1 tablespoon	15ml	Herbes de Provence
1 teaspoon	5ml	Seasoned salt
		= (or Cavender's Greek seasoning)
2 tablespoons	30ml	Honey
1 tablespoon	15ml	Dijon mustard
2 tablespoons	30ml	Olive oil - or to taste
		Hot pepper sauce - to taste
2		Zucchini - sliced

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MELTING POT with Padma Lakshmi - (Show # MP-1A52) - from the TV FOOD NETWORK

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