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Orange-Hoisin Glazed Roasted Chicken and Vegetables

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Pillsbury Kitchens
Updated Jan 18, 2011
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Serve rice with this Asian-accented chicken.

Orange-Hoisin Glazed Roasted Chicken and Vegetables

  • Prep Time 10 min
  • Total 55 min
  • Ingredients 8
  • Servings 4
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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 tablespoons hoisin sauce
  • 1 tablespoon oil
  • 1/4 teaspoon salt

Instructions

  • Step 
    1
    Heat oven to 425°F. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan.
  • Step 
    2
    In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425°F. for 25 minutes.
  • Step 
    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.
  • Step 
    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

330 Calories
11g Total Fat
31g Protein
27g Total Carbohydrate
18g Sugars

Nutrition Facts

Serving Size: 1 serving
Calories
330
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
3g
15%
Cholesterol
80mg
27%
Sodium
400mg
17%
Total Carbohydrate
27g
9%
Dietary Fiber
4g
16%
Sugars
18g
Protein
31g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
10%
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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