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.

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