Sheet-Pan Char Siu Chicken with Sweet Potatoes and Bok Choy

By Sprig Originals ✓ · cooked up in Sprig

A whole Chinese-takeout-style dinner on one tray: chicken thighs lacquered in a sticky hoisin-honey glaze, roasted over caramelized sweet potato wedges, with baby bok choy added at the end so it stays crisp and glossy. The pan juices become the sauce, so there's nothing else to cook and one thing to wash.

Ingredients

• 1/4 cup hoisin sauce
• 2 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 3 cloves garlic, finely grated
• 1 tbsp fresh ginger, finely grated
• 1/2 tsp Chinese five-spice powder

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 1/2 lb sweet potatoes, cut into 1-inch wedges
• 4 heads baby bok choy, halved lengthwise
• 2 tbsp toasted sesame oil
• 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, honey, soy sauce, rice vinegar, garlic, ginger and five-spice powder.
2. On the lined pan, toss the sweet potato wedges with 1 tablespoon of the sesame oil, then spread them to the outer edges of the pan. Pat the chicken thighs dry, set them skin-side up down the middle of the pan, and brush with about half the glaze. Roast on the middle rack for 25 minutes.
3. Toss the halved bok choy with the remaining 1 tablespoon sesame oil. Pull out the pan, turn the sweet potatoes, tuck the bok choy cut-side down into any gaps, and brush the chicken with most of the remaining glaze. Return to the oven and roast 12 to 15 minutes more, until the sweet potatoes are tender and the chicken registers 175°F (80°C) at the bone.
4. Brush the chicken with the last of the glaze and broil 2 to 3 minutes, watching closely, until the skin is deep mahogany and sticky. Remove immediately if it darkens faster.
5. Let the pan rest 5 minutes. Spoon the glossy pan juices over the chicken and vegetables, scatter with sliced scallions, and serve straight from the tray with rice if you like.

Chef's tips

Nutrition (per serving, estimated)

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