Asian Citrus Roasted Chicken and Veggies

• 2 chicken breast halves
• 12 cup water
• 2 cups diced baby carrots
• 2 cups snap peas
• 14 cup orange marmalade
• 2 tablespoons hoisin sauce
• 1 tablespoon oil
• 1 cup sliced mushrooms
• salt

1. Preheat oven to 425 degrees F.
2. Put chicken in baking pan.
3. In small bowl, combine marmalade, hoisin sauce, oil, salt and mushrooms.
4. Mix well.
5. Brush about half over the chicken.
6. Bake at 425 for about 25 minutes.
7. In medium sauce pan, boil water.
8. Add carrots, return to boil, cover and simmer 8 to 10 minutes or until crisp tender Drain, add carrots and snap peas to baking pan.
9. Brush chicken and veggies with remaining glaze and bake 15 or 20 more minutes until chicken is tender and juices run clear.

chicken, water, baby carrots, peas, orange marmalade, hoisin sauce, oil, mushrooms, salt

Taken from www.food.com/recipe/asian-citrus-roasted-chicken-and-veggies-26408 (may not work)