Hoisin Sriracha Sheet-Pan Chicken
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 4 servings.
The convenience and simplicity of this chicken dinner make it extra awesome. Feel free to change the veggies throughout the year—the sticky-spicy-sweet sauce is tasty on everything!! —Julie Peterson, Crofton, Maryland
Ingredients
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1/3 cup hoisin sauce
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1/3 cup reduced-sodium soy sauce
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2 tablespoons maple syrup
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2 tablespoons Sriracha chili sauce
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1 tablespoon rice vinegar
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2 teaspoons sesame oil
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2 garlic cloves, minced
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1/2 teaspoon minced fresh gingerroot
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4 bone-in chicken thighs (6 ounces each)
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 medium sweet potato, cut into 3/4-inch cubes
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2 tablespoons olive oil, divided
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4 cups fresh cauliflowerets
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1 medium sweet red pepper, cut into 3/4-inch pieces
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Sesame seeds, optional
Directions
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1.
Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside.
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2.
Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. baking pan. Drizzle with 1 tablespoon olive oil and a third of the hoisin mixture; toss to coat.
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3.
Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of the hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.
Nutrition Facts
1 serving: 490 calories, 24g fat (5g saturated fat), 81mg cholesterol, 1665mg sodium, 40g carbohydrate (23g sugars, 5g fiber), 28g protein.
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