1 chicken leg and thigh, or 1 chicken breast (I used 4 boneless breasts)
1 carrot, thickly sliced
2 T chopped celery
3 T chopped green onions (we didn't have any so I added some Italian parsley instead)
1 t chopped garlic
1/2 t Dijon mustard
1 T frozen, undiluted orange juice concentrate
2 t lime or lemon juice - optional (I used a smaller amount of fresh lemon juice)
ground pepper (I also added some salt)
1/4 c chicken stock or water (I used chicken stock)
Put chicken in a small, shallow ovenproof pan just large enough to hold it and then vegetables in a single layer.
Spread chicken with mustard then with orange juice concentrate and lime juice. Sprinkle carrot, celery, onions and garlic over the chicken. Bake at 450 degrees F for 30 to 40 minutes basting chicken occasionally with pan liquid.
While the chicken was cooking I put four russet potatoes on the other oven rack to bake.