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Peel and cut carrots into 2-inch pieces
Rub butter all over the bottom and sides of a pan
Arrange carrots in the pan, making sure they are all touching each other but have different thicknesses
Fill the sides of the pan with leeks
Rinse capers and add them to the pan with melted butter, garlic and thyme
Add orange zest and cook for a couple minutes
Add freshly squeezed orange juice and chicken stock
Lightly salt the carrots
Pour the liquid mixture over the carrots
Dot the top with butter, cover tightly with foil and bake at 350°F for 1 hour
Remove foil and bake for another 30-35 minutes until carrots are golden on top
Let the carrots sit for a few minutes to cool down and soak up the juices
Serve the carrots with the juices, capers and leeks