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10 to 12 pieces bone-in chicken (I used drumsticks and thighs)
2 to 3 carrots, sliced in big chunks (I used 6 to 7 of the medium-sized pretty ones from Costco)
5 to 6 French shallots
15 cloves garlic (or more!)
1 orange, sliced, plus zest of 1 orange, divided
a few sprigs of thyme
4 bay leaves
1/3 cup Gefen Honey
1/3 cup fig jam
1/3 cup Tuscanini Olive Oil
2 tablespoons soy sauce
1 teaspoon Dijon mustard
zest of 1 lemon
salt
pepper
In a large roasting pan or Dutch oven, place chicken pieces.
Add in your carrots, shallots and garlic getting in between the chicken pieces.
Add in orange slices, bay leaves and thyme.
In a bowl, mix honey, fig jam, olive oil, soy sauce, Dijon, citrus zest, salt, and pepper.
Pour over chicken and vegetables evenly.
Cover pot and bake at 350 degrees Fahrenheit (or 325 convection) for an hour and a half. Uncover and bake at 375 degrees Fahrenheit (350 convection) for an additional 20 to 30 minutes until top is caramelized and sauce is thickened.
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