Orange-Hoisin Glazed Roasted Chicken and Vegetables

• 4 each chicken breasts
• 1/2 cup water
• 2 cups carrots cut up
• 2 cups sugar snap peas
• 1/4 cup orange marmalade
• 2 tablespoons hoisin sauce
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt

1. Heat oven to 425F (220C).
2. Arrange chicken, skin side up, in ungreased 15x10x1 inch baking pan.
3. In small bowl, combine all glaze ingredients; mix well.
4. Brush about 2 tablespoons glaze over chicken.
5. Bake at 425 degrees F. for 25 minutes.
6. Meanwhile, in medium saucepan, bring water to a boil.
7. Add carrots; bring to a boil.
8. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender.
9. Drain.
10. Add carrots and sugar snap peas to baking pan.
11. Brush chicken and vegetables with remaining glaze.
12. Bake an additional 15 to 20 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender.

chicken breasts, water, carrots, sugar snap peas, orange marmalade, hoisin sauce, vegetable oil, salt

Taken from recipeland.com/recipe/v/orange-hoisin-glazed-roasted-ch-38519 (may not work)