Preheat oven to 350 degrees F. Season chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Working in batches, cook chicken until nicely browned on all sides, about 8 minutes. Transfer to a 9-by-13-inchbaking dish.

Drain all but 1 tablespoon of chicken fat from skillet. Reduce heat to medium, add onion and garlic and saute, stirring frequently, for 3 minutes. Stir in orange juice, honey, vinegar, mustard, ginger and thyme.

Pour over chicken and bake uncovered, basting occasionally with sauce, for 45 minutes or until juices run clear when chicken thigh is pierced with a knife. ( if sauce evaporates, add more orange juice or water) Transfer chicken and onions to platter. Pour pan juices into saucepan and cook over medium-high heat until sauce reduces and thickens slightly. Season with salt if desired and pour over chicken.

carb, 17g fat(40%), 432mg sod., 136mg chol, .6g fiber

Honey Board Miami Herald, 9/14/95 format: 8/9/96, Lisa Crawford