Orange-Hoisin Glazed Roasted Chicken & Vegetables
The chicken breasts came out juicy, tender and tasty. Sweet, sour and salty orange marmalade - hoisin glaze added a layer of great flavor. Sugar snap peas and carrots were a perfect side dish that went deliciously well with the chicken.
Yield
4 servingsPrep
10 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breasts
|
*
|
|
| ½ | cup |
water
|
|
| 2 | cups |
carrots
cut up |
|
| 2 | cups |
sugar snap peas
|
*
|
| ¼ | cup |
orange marmalade
|
|
| 2 | tablespoons |
hoisin sauce
|
|
| 1 | tablespoon |
vegetable oil
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
*
|
| 118 | ml |
water
|
|
| 473 | ml |
carrots
cut up |
|
| 473 | ml |
sugar snap peas
|
*
|
| 59 | ml |
orange marmalade
|
|
| 3E+1 | ml |
hoisin sauce
|
|
| 15 | ml |
vegetable oil
|
|
| 1.3 | ml |
salt
|
|
Directions
Heat oven to 425℉ (220℃). Arrange chicken, skin side up, in ungreased 15x10x1 inch baking pan.
In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake for 25 minutes.
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.
