6 whole chicken legs, skinned
4 carrots, sliced thick
1 large onion, cut into 1/8-inch pieces
1 navel orange, cut into 1/8ths
1 tablespoon herbes de Provence
1 teaspoon seasoned salt or Cavender's Greek seasoning
2 tablespoons honey
1 tablespoon Dijon mustard
2 tablespoons olive oil, or to taste
Hot pepper sauce, to taste
2 zucchini, sliced
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