Hoisin Sriracha Sheet-Pan Chicken

Name: Hoisin Sriracha Sheet-Pan Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1/3 cup hoisin sauce; 1/3 cup reduced-sodium soy sauce; 2 tablespoons maple syrup; 2 tablespoons Sriracha chili sauce; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 2 garlic cloves, minced; 1/2 teaspoon minced fresh gingerroot; 4 bone-in chicken thighs (6 ounces each); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 medium sweet potato, cut into 3/4-inch cubes; 2 tablespoons olive oil, divided; 4 cups fresh cauliflowerets; 1 medium sweet red pepper, cut into 3/4-inch pieces; Sesame seeds, optional

TEST KITCHEN APPROVED

18 Reviews

Total Time:Prep: 20 min. Bake: 40 min.

By Taste Of Home Editorial Team

Recipe by Julie Peterson, Crofton, Maryland

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 21, 2023

The convenience and simplicity of this chicken dinner make it extra awesome. Feel free to change the veggies throughout the year—the sticky-spicy-sweet sauce is tasty on everything!! —Julie Peterson, Crofton, Maryland

Test Kitchen tips

Want starch? Boil up some brown rice while this roasts.

Broccoli is an easy substitute for the cauliflower in this flavorful dish.

Save the leftovers for hoisin sriracha sandwiches.

Watch How to Make Hoisin Sriracha Sheet-Pan Chicken

TEST KITCHEN APPROVED

Hoisin Sriracha Sheet-Pan Chicken

18 Reviews Add your review

Yield:4 servings

Prep:20 min

Cook:40 min

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Ingredients

1/3 cup hoisin sauce
1/3 cup reduced-sodium soy sauce
2 tablespoons maple syrup
2 tablespoons Sriracha chili sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
2 garlic cloves, minced
1/2 teaspoon minced fresh gingerroot
4 bone-in chicken thighs (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 medium sweet potato, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
4 cups fresh cauliflowerets
1 medium sweet red pepper, cut into 3/4-inch pieces
Sesame seeds, optional

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Directions

1
Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside.

2
Sprinkle both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined 15x10x1-in. baking pan. Drizzle with 1 tablespoon olive oil and a third of the hoisin mixture; toss to coat.
3
Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of the hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.