Recipe: Orange-Hoison Glazed Roasted Chicken and Vegetables

ORANGE-HOISON GLAZED ROASTED CHICKEN AND VEGETABLES

FOR THE ORANGE-HOISON GLAZE:
1/4 cup orange marmalade
2 tablespoons hoison sauce
1 tablespoon oil
1/4 teaspoon salt
FOR THE 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
Hot cooked rice (for serving)

Heat oven to 425 degrees F.

In small bowl, combine all glaze ingredients; mix well.

Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. Brush about 2 tablespoons glaze over chicken.

Bake at 425 degrees F for 25 minutes.

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.

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.

Serve with rice.

Makes 4 servings
Source: The Best of Pillsbury Classic Cookbooks 275 Recipes From 20 Years of Pillsbury's Best-Selling Cooking Magazine