Orange-Hoisin Glazed Roasted Chicken and Vegetables

Orange-Hoisin Glazed Roasted Chicken and Vegetables Ingredients

CHICKEN AND VEGETABLES	GLAZE
4 Bone-in chicken breast	1/4 c Orange marmalade
1/2 c Water	2 tb Hoisin sauce
2 c Baby cut carrots	1 tb Oil
2 c Sugar snap peas	1/4 ts Salt

Instructions for Orange-Hoisin Glazed Roasted Chicken and Vegetables

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 on Aug 14, 1998

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Carrot	Chicken	Chicken Breast	Hoisin Sauce
Orange	Salt	Sugar

Vegetables Casseroles Main dishes Chicken Carrot Orange Peas Dinner

for flavor and categorization

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