Asian Citrus Roasted Chicken and Veggies

Recipe by Clifford Boren

Delicious! Serve with a fruit salad.

Top Review by CalicoCandy

Delicious & very easy! Made a beautiful dish. I used the miniature carrots & did not chop them up. Also used canned mushrooms & frozen sugar snap peas, cause that's what I had on hand. Served with rice and cantaloupe, also because it was available. One gourmet dish at a time is about all I can handle.

Ingredients Nutrition


  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.

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