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