Ingredients for Asian Citrus Roasted Chicken And Veggies
- 1 (3 to 4 pound) whole chicken
- 2 cups water
- 1 cup sliced carrots
- 1 cup snap peas
- 1/4 cup orange marmalade
- 2 tablespoons hoisin sauce
- 1 tablespoon olive oil
- 1 cup sliced mushrooms
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asian Citrus Roasted Chicken And Veggies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Asian Citrus Roasted Chicken And Veggies
- Preheat oven to 425°F (220°C).
- Place the whole chicken (approximately 3-4 lbs) in a large roasting pan.
- 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.
- Brush half of the marmalade mixture evenly over the chicken.
- Roast the chicken at 425°F (220°C) for 25 minutes.
- Meanwhile, bring 2 cups of water to a boil in a medium saucepan.
- 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.
- Add the cooked carrots and 1 cup of snap peas to the roasting pan with the chicken.
- Brush the chicken and vegetables with the remaining marmalade mixture.
- 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.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
146g
Fat
14g
Carbs
17g
