Ingredients
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
1/4
cup orange marmalade
2
tablespoons hoisin sauce
1
tablespoon oil
1/4
teaspoon salt
Preparation
Heat oven to 425°F. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan.
In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425°F. 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, juices run clear and vegetables are tender.
