Asian Citrus Roasted Chicken And Veggies Recipe

Ingredients for Asian Citrus Roasted Chicken And Veggies

• Chicken Breast Halves
• 2 cups water
• Baby Carrots
• 1 cup snap peas
• Orange Marmalade
• 2 tablespoons hoisin sauce
• 1 tablespoon olive oil
• Sliced Mushrooms
• 1 teaspoon salt

How to Make Asian Citrus Roasted Chicken And Veggies

1. Preheat oven to 425°F (220°C).
2. Place the whole chicken (approximately 3-4 lbs) in a large roasting pan.
3. In a small bowl, whisk together 1/4 cup orange marmalade, 2 tablespoons hoisin sauce, 1 tablespoon olive oil, 1 teaspoon salt, and 1 cup sliced mushrooms.
4. Brush half of the marmalade mixture evenly over the chicken.
5. Roast the chicken at 425°F (220°C) for 25 minutes.
6. Meanwhile, bring 2 cups of water to a boil in a medium saucepan.
7. Add 1 cup of sliced carrots and return to a boil. Cover, reduce heat, and simmer for 8-10 minutes, or until crisp-tender. Drain the carrots.
8. Add the cooked carrots and 1 cup of snap peas to the roasting pan with the chicken.
9. Brush the chicken and vegetables with the remaining marmalade mixture.
10. Continue roasting for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the juices run clear.