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