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
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
-
Step1Heat oven to 425°F. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan.
-
Step2In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425°F. for 25 minutes.
-
Step3Meanwhile, 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.
-
Step4Add 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;Tips from the
Pillsbury Kitchens
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