Orange Chicken with Carrots
|Frying chicken||3 1⁄2 Pound, cut into pieces and skinned (1 Piece)|
|Carrots||6 Medium, cut diagonally into 1/2-inch slices|
|Frozen orange juice concentrate||6 Ounce, thawed (1 Can)|
|White pepper||1⁄8 Teaspoon|
|Chopped green onions||1⁄4 Cup (4 tbs) (Including Tops)|
Arrange chicken (place breasts bony side down) in a 9 by 13-inch baking dish; scatter carrots over top.
Combine orange juice concentrate, cornstarch, salt, and pepper; spoon over carrots and chicken.
Bake, covered, in a 375° oven for 40 minutes.
Remove from oven and baste with pan juices; sprinkle with onions.
Cover again and return to oven for 15 more minutes or until meat near thighbone is no longer pink when slashed.