Asian Citrus Roasted Chicken and Veggies

1. 1

   Preheat oven to 425 degrees F.

2. 2

   Put chicken in baking pan.

3. 3

   In small bowl, combine marmalade, hoisin sauce, oil, salt and mushrooms.

4. 4

   Mix well.

5. 5

   Brush about half over the chicken.

6. 6

   Bake at 425 for about 25 minutes.

7. 7

   In medium sauce pan, boil water.

8. 8

   Add carrots, return to boil, cover and simmer 8 to 10 minutes or until crisp tender Drain, add carrots and snap peas to baking pan.

9. 9

   Brush chicken and veggies with remaining glaze and bake 15 or 20 more minutes until chicken is tender and juices run clear.

* Per serving · 4 servings · Values may vary.

No additional tips available.