HONEYED CHICKEN LEGS

6 whole chicken legs, skinned
4 carrots, sliced thick
1 large onion, cut into 1/8-inch pieces
1 navel orange, cut into 1/8ths
1 tablespoon herbes de Provence
1 teaspoon seasoned salt or Cavender's Greek seasoning
2 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons olive oil (or to taste)
Hot pepper sauce (to taste)
2 zucchini, sliced

Preheat oven to 350 degrees F.

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 mixture over the chicken. Drizzle the chicken and vegetables with the oil and sprinkle with hot pepper sauce.

Bake, covered with foil, basting occasionally, for 45 minutes. Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender.

If desired, run under a preheated broiler about 4 inches from the heat until golden.

VARIATIONS:
- I peeled the oranges but did not remove the pulp from the skin. After a day, the oranges gives the dish a very bitter taste. I will use only the juice & pulp the next round. I didn't have herbes de provence so I substituted poultry seasoning blend and added bay, oregano, rosemary, basil & thyme - which tasted good. Once juices from chicken ran clear & veggies were tender, I removed chicken from baking dish to non stick foil & cooked it under broiler until golden brown. Delicious!! - Shennita, Birmingham, AL
- I completely peeled the oranges and loved the roasted oranges along with the other veggies. I used savory blend because I didn't have herbs de provence - which tasted fine. And I roasted longer to crisp up the chicken skin. - Paula, North Hollywood, CA
- The only thing I did to change it up a little was to add some soy sauce to the honey and mustard mixture. - AMY CHAPIN, SC

Makes 4 servings
Source: Food Network, Padma Lakshmi Show: Melting Pot,Episode: Padma's Passport--Casual Buffet