Orange-hoisin glazed roasted chicken and vegetables

4 Servings

Ingredients

Quantity Ingredient
4 Bone-in chicken breast halves, with skin
½ cup Water
2 cups Baby cut carrots
2 cups Sugar snap peas
¼ cup Orange marmalade
2 tablespoons Hoisin sauce
1 tablespoon Oil
¼ teaspoon Salt

Directions

CHICKEN AND VEGETABLES

GLAZE

1. Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan.

2. In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425 degrees for 25 minutes.

3. Meanwhile, in medium saucepan, bring water to a boil. Add carrots; bring to a boil. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender. Drain. Add carrots and sugar snap peas to baking pan.

Brush chicken and vegetables with remaining glaze. Bake an additional 15 to 20 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender.

Nutrition Information Per Serving: 330 Calories, 11 g Fat, 400 mg Sodium recipes taken from Pillsbury Classic Cookbooks magazine.

Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 14, 1998

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