Ingredients
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1/4 cup ketchup
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3 tablespoons hoisin sauce
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4 bone-in skin-on chicken legs (2 1/2 lb/1.25 kg)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
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4 slices bacon
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10 carrots or 12 ounces baby carrots, blanched
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8 ounces asparagus, blanched and cut in 2 inches pieces
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1 tablespoon mint leaf
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12 ounces sugar snap peas, blanched
Instructions
- In a small bowl, mix ketchup and hoisin sauce. Set aside.
- Sprinkle salt and pepper on chicken legs and put on a baking sheet that has foil paper on it. Cook in a preheated oven of 400 F for 20 minutes. Brush with the sauce of ketchup and keep cooking 20 minutes or until golden and the juice that comes out is clear.
- Meanwhile, in a skillet, cook bacon at medium low heat for about 5 minutes or until crispy. Remove bacon from skillet and drained on paper towell. Without degreasing the skillet, add carrots and cook, while stirring, for 5 minutes. Add sugar snap peas and asparagus and keep cooking while stirring for 3 to 4 minutes or until veggies are tender. Remove the skillet from the heat. Crumble the bacon in the skillet, add mint and stir delicately. Serve the veggies with the chicken.