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Orange-Hoison Glazed Roasted Chicken and Vegetables

Source of Recipe


From "The Best of Classic Cookbooks -- Pillsbury"






List of Ingredients



• -- Chicken and Vegetables --
  
• 4 bone-in chicken breast halves (with skin)
  
• 1/2 cup water
  
• 2 cups fresh baby carrots
  
• 2 cups fresh or frozen sugar snap peas
  
• .
  
• -- Glaze --
  
• 1/4 cup orange marmalade
  
• 2 Tbsp hoison sauce
  
• 1 Tbsp oil
  
• 1/4 tsp salt
  






Instructions



1. Heat oven to 425° F. Arrange chicken, skin-side up, in ungreased 15- x 10- x 1-inch baking pan. In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425° F for 25 minutes.
   
   
2. Meantime, 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.
   
   
3. 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, juices run clear, and vegetables are tender.
   
   Makes 4 servings.