Hoisin-Roasted Chicken with Vegetables the Editors of Publications International, Ltd.
Makes 4 to 6 servings
|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|
- Preheat oven to 375°F. Place chicken, skin side up, in lightly oiled foil-lined shallow roasting pan.
- Combine hoisin sauce, sherry and oil in small bowl. Brush 1/2 of hoisin mixture evenly over chicken; bake 20 minutes.
- 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.
|Saturated Fat||4 g|
|Total Fat||16 g|
|Calories from Fat||42 %|
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