Asian Chicken and Vegetables

By Potterfan1029

Ingredients

• 8 chicken drumsticks and/or thighs, skinned (about 2 pounds total)
• 1 tablespoon cooking oil
• 1 1/2 teaspoons five-spice powder
• 1/3 cup bottled plum sauce or sweet-and-sour sauce
• 1 14-ounce package frozen baby whole potatoes, broccoli, carrots, baby corn, and red pepper mix or one 16-ounce package frozen stir-fry vegetables (any combination)

Preparation

Step 1

1. Preheat oven to 400°F. Arrange the chicken pieces in a 13x9x2-inch baking pan, making sure pieces do not touch. Brush chicken pieces with cooking oil; sprinkle with 1 teaspoon of the five-spice powder. Bake, uncovered, for 25 minutes.

2. Meanwhile, in a large bowl, combine plum sauce and the remaining ½ teaspoon five-spice powder. Add frozen vegetables; toss to coat.

3. Move chicken pieces to one side of the baking pan. Add vegetable mixture to the other side of the pan. Bake for 15 to 20 minutes more or until chicken is no longer pink (180°F), stirring vegetables once during baking. Using a slotted spoon, transfer chicken and vegetables to a serving platter.