My Top Picks Fall Favorites

Sheet Pan: Hoisin Sriracha Chicken

Source: Taste of Home

Super easy and great flavor!
Serve with a side of rice.
Change up the veggies throughout the year, if desired.

Ingredients

  • 4 (6 oz.) skinless chicken thighs (bone in or boneless) - see Note
  • ¼ t. salt
  • ¼ t. pepper
  • 1 medium sweet potato, cut into ¾-inch cubes
  • 2 Tbls. olive oil, divided
  • 4 c. fresh cauliflower florets
  • 1 medium red pepper, cut into ¾-inch pieces
  • sesame seeds, optional

Hoisin Sauce

  • 1/3 c. hoisin sauce
  • 1/3 c. reduced-sodium soy sauce (Kikkoman)
  • 2 Tbls. maple syrup
  • 2 Tbls. Sriracha Asian hot chili sauce (less if you don't like hot)
  • 1 Tbls. rice vinegar
  • 2 t. sesame oil
  • 2 garlic cloves, minced
  • ½ t. minced fresh gingerroot

Instructions

Preheat oven to 400 degrees.

Whisk together sauce ingredients. Set aside.

Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer on a foil-lined large, rimmed baking pan. Drizzle with 1 tablespoon olive oil and 1/3 of the hoisin sauce; toss to coat.

Bake 15 minutes (10 minutes if using smaller thighs); turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another 1/3 of hoisin sauce mixture and remaining olive oil. Bake until thermometer inserted in chicken reads 170-175 degrees (about 20 minutes longer).

Drizzle with remaining hoisin sauce. If desired, sprinkle with sesame seeds and bake another 5 minutes.

Serve with a side of rice and drizzle with a little sauce from sheet pan.

Serves 4

NOTE: You can also use 6 smaller chicken thighs if you prefer, but they will get done sooner. Initially only bake 10 minutes vs. 15 minutes.

To serve 6, add 2 more chicken thighs.