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
Directions
Heat oven to 425℉ (220℃). Arrange chicken, skin side up, in ungreased 15×10×1 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.
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