Baked Sweet And Sour Chicken With Veggies

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Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from canadian living mag.

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Steps

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Quarter onions , cut carrots into one inch pieces ,.

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Seed , core and cut green peppers into one inch chunks.

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Scatter all veggies in a roasting pan with a lid , cover and roast at 400f degrees for 15 minutes.

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In a large shallow dish , combine flour , salt and pepper.

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Press chicken legs into flour mixture to coat all over.

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In a large non stick frypan heat 1 tablespoon oil , over medium high heat.

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Brown chicken in batches , adding remaining oil when necessary , about 8 to 10 minutes.

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Arrange on top of veggies in roaster.

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Whisk together , in a measuring cup , orange juice , honey , soy sauce , tomato paste , corn starch and garlic.

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Pour over chicken and veggies.

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Cover and roast at 400f degrees for 20 minutes.

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Uncover and roast , basting occasionally , until chicken is golden and juices run clear , approximately another 20 minutes.

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Ingredients

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onions, carrots, sweet green peppers, skinless chicken thighs, all-purpose flour, salt, fresh ground pepper, vegetable oil, orange juice, liquid honey, soy sauce, tomato paste, cornstarch, garlic