Hoisin-Roasted Chicken with Vegetables
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Hoisin-Roasted Chicken with Vegetables." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/hoisin-roasted-chicken-with-vegetables-recipe.htm> 06 July 2008.
Yield: Makes 4 to 6 servings
Ingredients:
1
whole frying chicken (about 2 pounds), cut into serving pieces
3
tablespoons hoisin sauce
1
tablespoon dry sherry
1
tablespoon dark sesame oil
6
ounces medium or large fresh button mushrooms
2
small red or yellow onions, cut into thin wedges
1
package (9 or 10 ounces) frozen baby carrots, thawed
Preparation:
1.
Preheat oven to 375°F. Place chicken, skin side up, in lightly oiled foil-lined shallow roasting pan.
2.
Combine hoisin sauce, sherry and oil in small bowl. Brush 1/2 of hoisin mixture evenly over chicken; bake 20 minutes.
3.
Scatter mushrooms, onions and carrots around chicken. Brush remaining hoisin sauce mixture over chicken and vegetables; bake 20 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Serve immediately.
Nutritional Information:
| Serving Size: | |
| Sodium | 278 mg |
| Protein | 31 g |
| Fiber | 3 g |
| Carbohydrate | 16 g |
| Cholesterol | 85 mg |
| Saturated Fat | 4 g |
| Total Fat | 16 g |
| Calories from Fat | 42 % |
| Calories | 338 |
Dietary Exchange:
| Meat | 4 |
| Vegetable | 2 |
| Fat | 1 |
This recipe appears in: Asian