Directions:
- Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
- Seed, core and cut green peppers into one inch chunks.
- Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
- In a large shallow dish,combine flour, salt and pepper.
- Press chicken legs into flour mixture to coat all over.
- In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
- Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
- Arrange on top of veggies in roaster.
- Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
- Pour over chicken and veggies.
- 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 Facts
| Amount Per 1 Serving | |||
| Calories | 178.6 Kcal (748 kJ) | ||
| Calories from fat | 41.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 7% | |
|---|---|---|---|
| Sodium | 902.47mg | 38% | |
| Potassium | 468.38mg | 10% | |
| Total Carbs | 32.14g | 11% | |
| Sugars | 19.89g | 80% | |
| Dietary Fiber | 3.56g | 14% | |
| Protein | 3.79g | 8% | |
| Vitamin C | 69.3mg | 115% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 94.77 Kcal (397 kJ) | ||
| Calories from fat | 22.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 7% | |
|---|---|---|---|
| Sodium | 478.85mg | 38% | |
| Potassium | 248.52mg | 10% | |
| Total Carbs | 17.06g | 11% | |
| Sugars | 10.56g | 80% | |
| Dietary Fiber | 1.89g | 14% | |
| Protein | 2.01g | 8% | |
| Vitamin C | 36.8mg | 115% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.4mg | 4% | |
| Calcium | 20.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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