Sheet-Pan Ginger-Oyster Chicken with Green Beans and Mushrooms

By Sprig Originals ✓ · cooked up in Sprig

One tray, one dinner: bone-in chicken thighs roast until the skin is lacquered with a garlicky ginger-oyster glaze, and the rendered fat and pan juices do all the seasoning for green beans, mushrooms and red onion crowded around them. Nothing is cooked on the stove, and there is one pan to wash.

Ingredients

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

• 12 oz green beans, trimmed
• 8 oz cremini mushrooms, halved
• 1 red onion, cut into thick wedges
• 1 tbsp vegetable oil
• 2 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 oyster sauce, soy sauce, honey, sesame oil, garlic and ginger.
2. Pat the chicken thighs very dry with paper towels, then toss them in a bowl with half the glaze. Arrange them skin side up in a single row down the center of the sheet pan, leaving the outer thirds of the pan empty. Roast 15 minutes so the fat begins to render.
3. Meanwhile, toss the green beans, mushrooms and onion wedges with the vegetable oil. After the 15 minutes, scatter them over the empty sides of the pan and turn them once in the rendered chicken fat and juices. Return the pan to the oven and roast 18 to 20 minutes, until the beans are blistered in spots.
4. Brush the chicken with the remaining glaze and roast 5 minutes more, until the skin is glossy and deep brown and a thermometer in the thickest thigh reads 175°F (80°C).
5. Let the pan rest 5 minutes, then toss the vegetables through the glazed pan juices, scatter the scallions over everything and serve straight from the pan with rice.

Chef's tips

Nutrition (per serving, estimated)

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