Prep: 15 minutes
Cook: 35 minutes
Chill time: 30 minutes
Yield: 4 servings
1 cup freshly squeezed orange juice
1/2 cup honey
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon orange zest
11/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 pounds chicken drumsticks (about 8)
4 mini sweet red bell peppers (2 seeded and thinly sliced and 2 whole)
4 mini sweet yellow bell pepper (2 seeded and thinly sliced and 2 whole)
1 large carrot, thinly sliced
1 large zucchini, thinly sliced
1 large squash, thinly sliced
1 orange, thinly sliced
1. Preheat oven to 400°F.
2. In large mixing bowl, whisk together, orange juice, honey, olive oil, garlic, orange zest, salt and pepper. Place chicken in a large shallow dish or zip-top plastic freezer bag. Add orange juice marinade; cover and seal and chill 30 minutes for up to 1 hour.
3. Remove chicken from marinade and place in a single layer in a large baking dish or roasting pan. Add bell peppers, carrots, zucchini, squash and oranges. Pour marinade evenly over the top.
4. Bake chicken, basting occasionally, 30 minutes or until an instant-read thermometer inserted in the chicken registers 165°F. If chicken needs more color, turn on the broiler to HIGH and broil chicken 3 to 5 minutes or until golden browned.