Orange-hoisin Glazed Roasted Chicken And Vegetables Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
CHICKEN AND VEGETABLES
4: Bone-in chicken breast halves, with skin
1/2 cup: Water,
2 cup: Baby cut carrots,
2 cup: Sugar snap peas,
GLAZE
1/4 cup: Orange marmalade,
2 tbsp: Hoisin sauce,
1 tbsp: Oil,
1/4 tsp: Salt,
Directions:
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
Source from luhu.jp
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
14, 1998
Source from luhu.jp