Hoisin Sriracha Sheet Pan Chicken
The convenience and simplicity of this chicken dinner make it extra awesome. Change up the veggies throughout the year—the sticky-spicy-sweet sauce is good on pretty much any of them! —Julie Peterson, Crofton, MD
Prep: 20 min. • Bake: 40 min. Makes: 4 servings
1/3 cup hoisin sauce
1/3 cup reduced-sodium soy sauce 2 Tbsp. maple syrup
2 Tbsp. Sriracha Asian hot chili sauce 1 Tbsp. rice vinegar
2 tsp. sesame oil
2 garlic cloves, minced
1/2 tsp. minced fresh gingerroot 4 bone-in chicken thighs (6 oz. each) 1/4 tsp. salt
1/4 tsp. pepper
1 medium sweet potato, cut into
3/4-in. cubes
2 Tbsp. olive oil, divided
4 cups fresh cauliflowerets 1 medium sweet red pepper, cut into 3/4-in. pieces
Sesame seeds, optional
1. Preheat oven to 400°. Whisk together the first eight 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. sheet pan. Drizzle with 1 Tbsp. olive oil and a third of hoisin mixture; toss to coat.
3. 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°, 25 minutes longer. Drizzle with remaining sauce. If desired, sprinkle with sesame seeds.
Per serving: 490 cal., 24g fat (5g sat. fat), 81mg chol., 1665mg sod., 40g carb. (23g sugars, 5g fiber), 28g pro.
Test Kitchen tip: Want to fill your plate with a starchy side? Boil up some brown rice while this roasts, then serve the veggies and chicken on top.