Marinated Chicken With Bean Salad

• 3 1/2 lb whole chicken, cut into 8 pieces
• 1/2 cup tomato sauce
• 1/2 cup brown sugar
• 1/3 cup red wine vinegar
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup
• 2 cloves garlic, minced
• None None Bean salad
• 1 tbsp olive oil
• 1/4 lb sugar snap peas, trimmed
• 1/4 lb cherry tomatoes, halved
• 1 (10.5 oz) can cannellini beans, drained, rinsed
• 2 tbsp fresh mint, chopped
• 1 tbsp lemon juice

1. Preheat oven to 350u0b0F.
2. Arrange chicken in a large baking dish. Combine remaining ingredients then pour over chicken, tossing to coat. Chill for 20 mins. Transfer to oven and bake, basting frequently, for 35-40 mins, until cooked through.
3. Meanwhile, to make the bean salad, heat oil in a frying pan over medium heat. Saute peas and tomatoes for 1-2 mins. Remove from heat and toss with remaining ingredients. Season.

chicken, tomato sauce, brown sugar, red wine vinegar, dijon mustard, maple syrup, garlic, salad, olive oil, sugar snap peas, cherry tomatoes, cannellini beans, fresh mint, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/25902 (may not work)