Spicy orange chicken with baked vegetable parcels

Method

1. Divide orange juice, garlic, cumin/coriander and pepper evenly between two cups, stir to combine.
2. Add honey and rind to one cup for chicken marinade. Place chicken in a medium sized baking dish, pour honey marinade over and toss to coat chicken. Cover dish, refrigerate and marinate chicken for as long as time permits, from 30 minutes to overnight.
3. Preheat oven to 200°C (180°C fan forced).
4. To make vegetable parcels, cut four 50cm lengths of both baking paper and foil and place foil on a flat surface, top with baking paper.
5. Divide the pumpkin, sweet potato, onion and chickpeas amongst the parcels.
6. Pour ¼ marinade on each parcel. Fold the long sides of baking paper and foil over filling to enclose, tuck short sides under to seal. Place parcels on a tray and bake with chicken, uncovered, for 15 minutes.
7. Turn legs over and cook for a further 15 minutes until chicken is browned and cooked through, and vegetables are tender.
8. Divide chicken between plates, spoon over any pan juices. Add a vegetable parcel to be opened at the table, or spoon vegetables and sauce onto plates.
9. Serve immediately.