Sheet Pan Supper: Hoisin Sriracha Chicken with Vegetables

This is a great dish that you can adapt to use the vegetables you like best. You could easily use broccoli instead of cauliflower, carrots instead of red bell peppers, you get the idea. Brown rice is a great base to plate the chicken and vegetables.

Don't skimp on the sauce ingredients. You're going to wish you had even more!

1/3 cup hoisin sauce

1/3 cup soy sauce

3 T. Vermont Maple Balsamic Vinegar

2 T. Sriracha Asian hot chili sauce

2 t. Sesame Oil

2 garlic cloves, minced

1/2 t. grated fresh ginger

1 1/2 lbs. chicken thighs

1/4 t. salt

1/4 t. freshly ground black pepper

1 medium sweet potato, peel, and cut into small cubes

2 T. Garlic Infused Olive Oil, divided

4 cups fresh cauliflower

1 medium red bell pepper, cut into small cubes

Sesame seeds and/or thinly sliced green onions (optional)

Preheat oven to 400 degrees F. 

Whisk together the first 7 ingredients and set aside.

Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato cubes in a large bowl.  Drizzle with 1 T. of garlic olive oil and a third of the hoisin mixture and toss to coat. Place chicken and sweet potatoes in a single layer on a rimmed sheet pan which has been sprayed with non-stick spray. 

Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of hoisin mixture and 1 T. garlic olive oil.

Bake until a thermometer inserted in chicken read 170 - 175 degrees F., about 20-25 minutes longer.

Drizzle with remaining sauce and, if using, sprinkle with sesame seeds or green onions.