Sprig Originals's kitchen / Sheet-Pan Hoisin-Ginger Chicken with Broccoli and Crispy Potatoes
Sheet-Pan Hoisin-Ginger Chicken with Broccoli and Crispy Potatoes
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Everything roasts on one tray: baby potatoes get a head start until crisp, then bone-in chicken thighs go on and turn golden while a quick hoisin-ginger glaze caramelises over the skin. Broccoli joins at the end so it chars at the tips but stays crunchy. One pan, no stovetop, dinner sorted in under an hour.
Ingredients
Sheet Pan
- 1.5 lb baby potatoes, halved
- 3 tbsp vegetable oil
- 1 tsp kosher salt and black pepper
- 8 bone-in, skin-on chicken thighs (about 2.5 lb)
- 1 large head broccoli, cut into florets
- 3 scallions, thinly sliced
Hoisin-Ginger Glaze
- 1/3 cup hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp toasted sesame oil
- 3 cloves garlic, finely grated
- 1 tbsp fresh ginger, finely grated
Instructions
- Heat the oven to 425°F (220°C). Toss the halved baby potatoes on a large rimmed sheet pan with 1 tablespoon of the vegetable oil and a good pinch of salt and pepper, then spread them cut-side down in a single layer. Roast for 15 minutes.
- While the potatoes roast, whisk the hoisin, soy sauce, rice vinegar, sesame oil, garlic and ginger together in a small bowl. Pat the chicken thighs very dry, rub with 1 tablespoon of the oil, and season the skin with salt and pepper.
- Pull out the pan, push the potatoes to one half, and lay the chicken thighs skin-side up on the other half, spacing them apart so nothing steams. Roast for 20 minutes.
- Toss the broccoli florets with the last 1 tablespoon of oil and a pinch of salt. Pull out the pan, scatter the broccoli into any gaps and over the potatoes, then brush the chicken generously with about two-thirds of the glaze. Roast 12 to 15 minutes more, until the chicken registers 175°F (79°C) at the bone and the broccoli tips are charred.
- Brush the chicken with the remaining glaze and let the pan rest 5 minutes so the juices settle and the glaze sets. Scatter the scallions over everything and serve straight from the pan, spooning the pan juices over the potatoes.
Chef's tips
- Bone-in thighs are forgiving, but if you only have boneless, skip step 3's full 20 minutes — add them for 12 minutes before the broccoli goes on.
- Line the pan with foil first: the hoisin caramelises hard around the edges and the cleanup is much quicker.
- If your broccoli is browning faster than the chicken, tuck the florets under the thighs for the last few minutes.
- Leftovers are excellent chopped and stirred through hot rice with a splash of soy sauce.
Nutrition (per serving, estimated)
682calories
42gprotein
45gcarbs
36gfat
Estimates only — values vary with brands and portions.
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