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Add a photoServings: 4
Ingredients
- 6 whl chicken legs skinned
- 4 x carrots sliced thick
- 1 lrg onion cut into 1/8" pcs
- 1 x navel orange cut into 1/8ths
- 1 Tbsp. herbes de Provence
- 1 tsp seasoned salt (or possibly Cavender's Greek seasoning)
- 2 Tbsp. honey
- 1 Tbsp. Dijon mustard
- 2 Tbsp. extra virgin olive oil or possibly to taste Warm pepper sauce to taste
- 2 x zucchini sliced
Directions
- 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 mix over the chicken. Drizzle the chicken and vegetables with the oil and sprinkle with warm pepper sauce. Bake, covered with foil, basting occasionally, for 45 min.
- Uncover, add in zucchini, and bake for an additional 20 min or possibly till juices from chicken run clear and vegetables are tender. If you like, run under a preheated broiler about 4 inches from the heat till golden brown.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 185 | 51% |
| Total Fat 20.67g | 26% |
| Saturated Fat 4.79g | 19% |
| Trans Fat 0.12g | |
| Cholesterol 92mg | 31% |
| Sodium 760mg | 32% |
| Potassium 736mg | 21% |
| Total Carbs 23.31g | 6% |
| Dietary Fiber 3.8g | 13% |
| Sugars 16.29g | 11% |
| Protein 22.49g | 36% |
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