- 1/2 cup hoisin sauce
- 3 tablespoons rice wine or white wine
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 tablespoons minced garlic (about 12 small cloves)
- 4 bone-in skin-on chicken breasts halves (about 3 pounds)
Preheat oven to 350°. Cover a jelly roll pan with foil; arrange chicken skin side up, spooning marinade on top. Bake until juices run clear and an instant-read thermometer inserted into the center of a breast reads 170°, 40 to 50 minutes. Transfer chicken to a platter; serve warm or at room temperature with instant couscous and crisp-tender broccoli in lemon-soy dressing.