Hoisin-Roasted Chicken with Vegetables
the Editors of Publications International, Ltd.
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
- 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.
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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