Orange-Hoisin Glazed Roasted Chicken and Vegetables (#1863)

Serves
Ready
4
1
Hours
Prep
Cook
10
Minutes
50
Minutes
Categories
Chicken Poultry Main
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Ingredients

  • 4 Chicken Breasts
  • 1/2 cup Water
  • 2 cups Carrots cut up
  • 2 cups Sugar Snap Peas
  • 1/4 cup Orange Marmalade
  • 2 tablespoons Hoisin Sauce
  • 1 Tbsp Vegetable Oil
  • 1/4 tsp Salt

Directions

  1. Heat oven to 425° f (220° c). 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.
  3. Bake at 425 degrees f. For 25 minutes.
  4. Meanwhile, in medium saucepan, bring water to a boil. Add carrots; bring to a boil.
  5. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender.
  6. Drain. Add carrots and sugar snap peas to baking pan.
  7. Brush chicken and vegetables with remaining glaze.
  8. Bake an additional 15 to 20 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender.
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