Orange-Hoisin Glazed Roasted Chicken and Vegetables

Serve rice with this Asian-accented chicken.

  • prep time 10 min
  • total time 55 min
  • ingredients 8
  • servings 4

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 Green Giant® Select® frozen sugar snap peas

GLAZE

1/4
cup orange marmalade
2
tablespoons hoisin sauce
1
tablespoon oil
1/4
teaspoon salt
  • 1 Heat oven to 425°F. 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°F. 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.
  • 4 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 serving
    Calories
    330
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    3g,
    3%
    ),
    Cholesterol
    80mg
    80%;
    Sodium
    400mg
    400%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    4g
    4%
      Sugars
    18g
    18%
    ),
    Protein
    31g
    31%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    6%;
    Calcium
    8%;
    Iron
    10%;
    Exchanges:
    1 Fruit; 1 Other Carbohydrate; 2 Vegetable; 4 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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