Sweet-and-Sour Baked Chicken with Carrots

By The Canadian Living Test Kitchen

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Sweet-and-Sour Baked Chicken with Carrots
Photography by Yvonne Duivenvoorden

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	386386 cal
pro	35 g35g pro
total fat	13 g13g total fat
sat. fat	3 g3g sat. fat
carb	33 g33g carb
fibre	3 g3g fibre
chol	130 mg130mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	55 calcium
iron	2323 iron
vit A	128128 vit A
vit C	7777 vit C
folate	1919 folate

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

Ingredients

2 onions 2 2oniononions
4 carrots 4 4carrotcarrots
2 sweet green peppers 2 2sweet green peppersweet green peppers
6 chicken legs , (4 lb/2 kg)6 6chicken legchicken legs, (4 lb/2 kg)
1/4 cup all-purpose flour 1/4 1/4cup cupall-purpose flour
1/2 tsp each salt and pepper 1/2 1/2tsp tspeach salt and pepper
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1/2 cup orange juice 1/2 1/2cup cuporange juice
1/4 cup liquid honey 1/4 1/4cup cupliquid honey
1/4 cup soy sauce 1/4 1/4cup cupsoy sauce
1/4 cup tomato paste 1/4 1/4cup cuptomato paste
1 tbsp cornstarch 1 1tbsp tbspcornstarch
3 cloves garlic , minced3 3cloves garlic, minced

Preparation

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 400°F (200°C) 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 flour mixture to coat all over. In large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown chicken, in batches and adding remaining oil as necessary, about 8 minutes. Arrange on vegetables.

In measuring 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.

Additional information :

Nutrition Note: Beta-Carotene
Carrots are an excellent source of beta-carotene, which is important for keeping eyes healthy.

Source : Canadian Living Magazine: February 2005