Hoisin-Roasted Chicken with Vegetables

by

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.
This recipe appears in: Asian
NUTRITIONAL INFORMATION:
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

You Might Also Like

Teriyaki Salmon with Asian Slaw

Learn how to cook authentic Asian cuisine with our recipes from all of the major regions in Asia, including Korea, Japan and Malaysia.

Chesapeake Crab Strata

Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.

search recipes
  • Most Popular

  • Most Watched

Don't Miss