chicken legs are sold in family-size packs, which usually cost less per kilogram than smaller packages.

• 2 onions
• 4 carrots
• 2 sweet green peppers
• 6 chicken legs (4 lb / 2 kg)
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 tbsp vegetable oil
• 1/2 cup orange juice
• 1/4 cup liquid honey
• 1/4 coy sauce
• 1/4 cup tomato paste
• 1 tbsp cornstarch
• 3 cloves garlic, minced

• cut each onion into 6 wedges.
• cut carrots into 1/2-inch (1 cm) chunks.
• seed, core and cut green peppers into 1-inch (2.5 cm) pieces.
• scatter vegetables in large roasting pan; cover and roast in 400F (200C) oven until slightly tender, about 10 minutes
• meanwhile, grasp skin at end of each chicken thigh with paper towel; pull to bony end of drumstick and cut off skin at bony end with sharp knife.
• in large shallow dish, combine flour, salt and pepper.
• press chicken into flur mixture to coat all over.
• in large nonstick skillet, heat 1 tbsp of the oil over medium-high heat; brown chicken, in batches and aadding remaining oil as necessary, about 8 minutes.
• arrange on vegetables.
• in measring cup, whisk together orange juice, honey, soy sauce, tomato paste, cornstarch and garlic; pour over chicken and vegetables.
• cover and roast for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear when legs are pierced, 20 minutes.