Hoisin-Roasted Chicken with Vegetables


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


  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.

Nutritional Information

Calories 338
Calories from Fat 42 %
Total Fat 16 g
Saturated Fat 4 g
Cholesterol 85 mg
Carbohydrate 16 g
Fiber 3 g
Protein 31 g
Sodium 278 mg

Dietary Exchange

Vegetable 2
Meat 4
Fat 1

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