Asian Chicken & Vegetables **

ASIAN CHICKEN & VEGETABLES
(luckymommyto2boys ~ Amy ~ Better Homes & Gardens)

8 chicken drumsticks and/or thighs (about 2 lb total)
1 Tbsp cooking oil
1 ½ tsp five-spice powder
1/3 cup plum sauce or sweet-and-sour sauce
1 (14-oz) pkg frozen baby whole potatoes, broccoli, carrots, baby corn, and red peppers or one (16-oz) pkg frozen stir-fry vegetables

Preheat oven to 400*F. Remove skin from chicken. In 13x9x2-inch baking pan, arrange chicken so pieces aren’t touching. Brush chicken with oil; sprinkle with 1 teaspoon of the five-spice powder. Bake for 25 minutes.
Meanwhile, in large bowl, combine remaining five-spice powder and plum sauce. Add frozen vegetables; toss gently to coat. Move baked chicken to one side of baking pan. Add vegetable mixture to other side of pan.
Bake for 15-20 minutes more or until chicken is no longer pink (180 F), stirring vegetables once. Using slotted spoon, transfer chicken and vegetables to serving platter.