Preheat the oven to 400°F (200°C).

In a mixing bowl, whisk together the orange juice, sour orange marinade, soy sauce, honey, ground ginger, minced garlic, and shallots.

Pat the chicken thighs dry and place them in a shallow dish. Pour the marinade over the chicken and let marinate for at least 30 minutes in the refrigerator.

Halve the baby potatoes and slice the carrots. Toss them with olive oil, salt, and black pepper.

Place marinated chicken thighs in a roasting pan and arrange seasoned potatoes and carrots around them.

Drizzle remaining olive oil over the chicken and vegetables.

Roast for 35-45 minutes, basting halfway through, until chicken is cooked through and golden brown.

Let the dish rest for a few minutes before serving. Garnish with scallions, sesame seeds, and orange zest.