Sheet-Pan Hoisin-Ginger Chicken with Broccoli and Carrots

By Sprig Originals ✓ · cooked up in Sprig

A whole Chinese-takeaway-style dinner on one tray: bone-in chicken thighs roast until the skin is lacquered with a sticky hoisin-ginger glaze, while broccoli and carrots crisp at the edges in the same pan drippings. Five steps, one pan, no wok and no stovetop.

Ingredients

• 1/3 cup hoisin sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp toasted sesame oil
• 4 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 lb broccoli, cut into florets
• 3 medium carrots, cut into 1/2-inch sticks
• 3 scallions, thinly sliced
• 2 tsp sesame seeds

Instructions

1. Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with foil. In a bowl, whisk together the hoisin, soy sauce, honey, rice vinegar, sesame oil, garlic and ginger.
2. Put the chicken thighs in a second bowl, add 1/3 of the glaze and turn to coat. Arrange them skin side up down the centre of the sheet pan, leaving room on both sides, and roast for 15 minutes.
3. Toss the broccoli and carrots with 3 tablespoons of the remaining glaze until lightly coated. Scatter them in a single layer on either side of the chicken and roast for another 15 minutes, until the carrots are tender at the edges.
4. Brush the chicken skin with the last of the glaze and roast 5 to 8 minutes more, until the glaze is sticky and darkened and a thermometer in the thickest thigh reads 175°F (80°C). If the vegetables are browning too fast, stir them into the pan juices.
5. Let the pan rest 5 minutes, then scatter the scallions and sesame seeds over everything and serve straight from the tray, spooning the pan juices over rice.

Chef's tips

Nutrition (per serving, estimated)

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