Hoisin Sriracha Sheet-Pan Chicken

Total Time Prep: 20 min. Bake: 40 min.
Yield 4 servings
Test Kitchen Approved
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 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.

Nutrition Facts

1 serving: 490 calories, 24g fat (5g saturated fat), 81mg cholesterol, 1665mg sodium, 40g carbohydrate (23g sugars, 5g fiber), 28g protein.

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
Recipe Creator
Community Cook

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