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Preheat the oven to 200°C fan.
Put the onion, garlic, coriander stalks, berbere spice, tomato paste, honey, 1 tablespoon of vinegar, 4 tablespoons of oil, 1¾ teaspoons of salt and a good grind of black pepper into a food processor and blitz to a smooth paste.
Put the blitzed onion mixture, carrots, chickpeas, chicken, orange juice and 150ml of water into a large roasting tin, roughly 34cm x 26cm in size, and toss everything together to combine.
Arrange the thighs so that they’re skin side up and slightly nestled on top, then cover the dish tightly with foil and bake for 30 minutes.
Remove the foil and return to the oven for 40 minutes more, rotating the tin halfway through, or until everything is cooked through and nicely coloured.
Set aside to settle slightly, about 10 minutes.
Meanwhile, peel and segment the whole orange and then roughly chop the flesh.
Put this into a medium bowl along with the chopped coriander leaves, the remaining 2 tablespoons of vinegar, the remaining 2 tablespoons of oil and a pinch each of salt and pepper, and mix to combine.
When ready to serve, spoon the coriander salsa all over the top and serve directly from the roasting tin.