- 1/3 cup hoisin sauce
- 1/3 cup reduced-sodium soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons Sriracha Asian hot chili sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1/2 teaspoon minced fresh gingerroot
- 4 bone-in chicken thighs (6 ounces each)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium sweet potato, cut into 3/4-inch cubes
- 2 tablespoons olive oil, divided
- 4 cups fresh cauliflowerets
- 1 medium sweet red pepper, cut into 3/4-inch pieces
- Sesame seeds, optional
- Preheat oven to 400°. Whisk together the first eight ingredients. Set aside.
- Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. sheet pan. Drizzle with 1 tablespoon olive oil and a third of hoisin mixture; toss to coat.
- Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with remaining sauce. If desired, sprinkle with sesame seeds. Yield: 4 servings.
Reviews forHoisin Sriracha Sheet Pan Chicken
"This is a delicious recipe! Loved all the flavors. I also doubled the sauce and next time I will add more vege's."
"This was so yummy! Especially the sweet potatoes. Ended up making a double batch, glad I did. Only thing I'd change is marinating the chicken before hand."
"Absolutely delicious and simple to make! I never liked cauliflower before and I ate so much of this. I did double the sauce because we had more chicken and there was lots to go over the veggies. Thanks for sharing."
"This is EXCELLENT. I used low sodium soy sauce and chicken breast (what I had on hand) and cut the recipe to 2 servings."