Instructions: In large, deep skillet or Dutch oven over medium-high heat, heat oil. Saute drumsticks and thighs in hot oil until lightly browned on all sides, about 15 minutes. Remove from skillet. To pan drippings, add zucchini, carrots, and onion; saute 3 minutes. Return chicken to skillet; Add lemon juice, honey, lemon slices, salt, and paprika. Reduce heat to medium-low; cover and cook 20 to 25 minutes longer or until chicken and vegetables are tender.

In cup, place cornstarch; add water and blend to form a smooth paste. Stir into skillet and cook until slightly thickened. To serve, arrange chicken, lemon slices and vegetables on large platter; spoon sauce on top.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.