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
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