Cooking & Occasions
Orange-Hoisin Glazed Roasted Chicken and Vegetables
Serve rice with this Asian-accented chicken.
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CHICKEN AND VEGETABLES
bone-in chicken breast halves (with skin)
cups fresh baby carrots
cups fresh or Green Giant® Select® frozen sugar snap peas
cup orange marmalade
tablespoons hoisin sauce
Heat oven to 425°F. 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 at 425°F. 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, juices run clear and vegetables are tender.
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1 Serving (1 serving)
(Calories from Fat 100),
Total Fat 11g
(Saturated Fat 3g,),
Total Carbohydrate 27g
(Dietary Fiber 4g,
Percent Daily Value*:
1 Other Carbohydrate;
4 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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