1 T. CANOLA OIL
1 3/4 LB. CHICKEN LEGS
1/2 t. GROUND PEPPER
4 SCALLIONS, THINLY SLICED, WHITES AND GREEN SEPARATE
3 CLOVES GARLIC, SLICED
1 t. GINGER, GRATED FRESH
1 C. LOW SODIUM CHICKEN BROTH
3 T. REDUCED SODIUM SOY SAUCE
2 WHOLE STAR ANISE
JUICE FROM ONE ORANGE, PLUS ORANGE WEDGES2
Juice from one lemon
2 t. CORNSTARCH
1 T. WATER

1 T. CANOLA OIL 1 3/4 LB. CHICKEN LEGS 1/2 t. GROUND PEPPER 4 SCALLIONS, THINLY SLICED, WHITES AND GREEN SEPARATE 3 CLOVES GARLIC, SLICED 1 t. GINGER, GRATED FRESH 1 C. LOW SODIUM CHICKEN BROTH 3 T. REDUCED SODIUM SOY SAUCE 2 WHOLE STAR ANISE 2 t. CORNSTARCH 1 T. WATER

1. Preheat oven to 450.

2. heat oil in a large oven-proof skillet over medium-high heat. Pat chicken dry and sprinkle with pepper. Add the chicken to the pan, skin side down, and cook, flipping once, until golden brown on both sides, about 8 minutes total. Transfer to a clean plate. Pour off all but one tablespoon fat.

3. at scallion whites, garlic, and ginger to the pan. Cook, stirring, until fragrant, about 30 seconds. Add broth, soy sauce, star anise, orange juice, lemon juice,and cook, stirring and scraping up any brown bits, until it comes to a simmer. Return the chicken to the pan, skin side up, and transfer to the oven.

4. Roast until 165°, 20 to 25 minutes.

5. Transfer the chicken to a clean plate. Discard the star anise. Place the pan over medium-high heat and bring the sauce to a simmer. Whisk cornstarch and water in a small bowl, slowly whisk into the sauce. Cook, stirring, until thickened, about 1 minute. spoon the sauce over the chicken and top with scallion greens. Serve with orange wedges.