{"id":1226,"date":"2003-08-22T12:14:34","date_gmt":"2003-08-22T19:14:34","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=1226"},"modified":"2023-05-29T19:53:49","modified_gmt":"2023-05-30T02:53:49","slug":"orange-hoisin-glazed-roasted-chicken-and-vegetables","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=1226","title":{"rendered":"Orange-Hoisin Glazed Roasted Chicken and Vegetables"},"content":{"rendered":"

\"\"4 Bone-in chicken breast halves, with skin
\n1\/2 C. Water
\n2 C. Baby cut carrots
\n2 C. Sugar snap peas
\n1\/4 C. Orange marmalade
\n2 T. Hoisin sauce
\n1 T. Oil
\n1\/4 tsp. Salt<\/p>\n

Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. In small bowl, combine all glaze ingredients; mix well. Brush about 2 T. glaze over chicken. Bake at 425 degrees 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, its juices run clear and vegetables are tender.<\/p>\n

Yield: 4 Servings
\nCalories: 330
\nFat: 11g
\nFiber: 1g<\/p>\n","protected":false},"excerpt":{"rendered":"

4 Bone-in chicken breast halves, with skin 1\/2 C. Water 2 C. Baby cut carrots 2 C. Sugar snap peas 1\/4 C. Orange marmalade 2 T. Hoisin sauce 1 T. Oil 1\/4 tsp. Salt Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. In small bowl, combine all glaze ingredients; mix well. Brush about 2 T. glaze over chicken. Bake at 425 degrees for 25 minutes. Meanwhile, in medium saucepan, bring water to a…<\/p>\n

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