Sheet-Pan Hoisin Honey Chicken with Broccoli

By Sprig Originals ✓ · cooked up in Sprig

Sticky hoisin-glazed chicken thighs roast on one tray with broccoli, sweet peppers and red onion until the skin is lacquered and the vegetable edges char. Everything cooks together on the pan, so dinner is done in one roast with almost no washing up.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1/3 cup hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated

• 1 lb broccoli, cut into small florets
• 1 red bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into thick wedges
• 1 tbsp toasted sesame oil
• 1/2 tsp kosher salt
• 3 scallions, thinly sliced

Instructions

1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil. In a small bowl, whisk together the hoisin, soy sauce, honey, garlic and ginger.
2. Pat the chicken thighs dry and toss them in a bowl with half the glaze. Arrange them skin-side up down the center of the sheet pan, leaving room on both sides, and roast for 15 minutes.
3. Meanwhile, toss the broccoli, bell pepper and red onion with the sesame oil and salt. Pull out the pan and scatter the vegetables around the chicken in a single layer. Roast 15 minutes more.
4. Brush or spoon the remaining glaze over the chicken and give the vegetables a quick stir in the pan juices. Roast 6 to 8 minutes longer, until the glaze is sticky, the vegetable edges are charred and the chicken reads 175°F (80°C) at the bone.
5. Rest 5 minutes on the pan, then scatter with scallions and serve straight from the tray, spooning the pan juices over the top.

Chef's tips

Nutrition (per serving, estimated)

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