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Feb 05 2022

Hoisin Sriracha Sheet-Pan Chicken

Hoisin Sriracha Sheet-Pan Chicken

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

  • 1/3 cup hoisin sauce
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons Lincoln County Reserve 100% Pure Maple Syrup
  • 2 tablespoons Sriracha 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

Directions

  1. Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside.
  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.
  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.

Tips:

  • Want starch? Boil up some brown rice while this roasts.
  • Broccoli is an easy substitute for the cauliflower in this flavorful dish.
  • Save the leftovers for hoisin sriracha sandwiches.
Source: Taste of Home
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Written by kendra · Categorized: Entrees

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