Never enough hoisin sauce, but one of these days, we’re going to have enough chicken thighs and sheet pan dinners. Until then…
This one looked good, easy and with little cleanup. Yeah, right (see below). Serves 4:
- ¼ cup vegetable oil, plus more for greasing the sheet pan
- 3 tablespoons hoisin sauce
- 3 tablespoons soy or tamari sauce
- 3 tablespoons rice vinegar
- 1 head broccoli cut into florets
- 2 teaspoons garlic, minced
- ½ teaspoon salt
- Pinch of red pepper flakes (optional and to taste)
- 4 chicken legs and thighs (or 8 thighs)
- Cooked rice for serving (optional)
Preheat oven to 400°. Line a baking sheet with aluminum foil and lightly grease it.
Whisk together hoisin, tamari, vinegar, and 2 tablespoons oil in a small bowl. Set aside ¼ cup of the mixture for serving.
In a large bowl, toss broccoli with garlic, salt, remaining 2 tablespoons oil, and red pepper flakes. Set aside.
Place chicken on prepared sheet. Brush all over with remaining hoisin mixture. Bake 20 minutes, then add broccoli mixture to pan.
Continue baking until broccoli is golden and chicken is cooked through, about 20 minutes more.
Serve over rice with reserved sauce and enjoy!
My verdict: Tasted good, really good, but what a mess!
Note to self (and all of you) use a baking sheet with sides!!!! This gave off a lot of liquid, which dripped onto the bottom of the oven and burnt, setting off the smoke detector (for the first time—not bad for 7 months). Besides the smoke detector going off, I was left with a total mess in the oven, which took about 2 hours to clean (after an overnight dose of oven cleaner).
Lesson learned, I would definitely make this again. Next time, I’m steaming the broccoli before roasting it. It came out a little too al dente, and a quick steam would have taken care of that. Possibly starting it at the same time as the chicken would do the same thing.
I used my own hoisin sauce (link above), but store-bought would be fine.