The Village - Sheet pan hoisin ginger chicken
RECIPE
Sheet pan hoisin ginger chicken
By Anthea Dawson
My ideal weeknight dinner is one that can be thrown together fast and uses the least amount of dishes, making clean up quick and painless.
This recipe fits the bill on both fronts and is super tasty. My kids love the hoisin flavouring and the bone-in chicken thighs get beautifully crispy o the outside while staying juicy in the middle. Yum!
Ingredients
SERVES 4 - 6
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 2 garlic gloves, finely chopped
- 1 tbsp ginger, peeled and finely chopped
- 1/2 cup hoisin sauce
- 2 tbsp honey
- 1 tbsp soy sauce (sodium reduced if you have it)
- 2 tsp of Sriracha or other hot chili oil (optional)
- Kosher salt and pepper
- Mixed vegetables of your choice (I like using peppers, mushrooms, broccoli, red onion), chopped into large chunks and tossed with 1 Tbsp. olive oil and sprinkled with salt and pepper.
Preparation
Preheat your oven to 400 F degrees. In a small bowl, combine garlic, ginger, hoisin sauce, honey, soy sauce ad Sriracha (if using). Mix well. Place your chicken thighs in a large bowl and toss with the hoisin mixture until very well coated. Place in a single layer on a parchment paper lined baking sheet. Sprinkle each thigh with salt and pepper.
Place the chicken in the oven and set your timer for 45 minutes. After 20 minutes, remove the baking sheet from the oven, baste the chicken with the pan juices and add your chopped vegetables, nestling them in between the thighs. Pop back into the oven for 25 minutes, or until the thighs are cooked through.
Serve with a bowl of steaming rice and enjoy!
RECIPE
Sheet pan hoisin ginger chicken
By Anthea Dawson
My ideal weeknight dinner is one that can be thrown together fast and uses the least amount of dishes, making clean up quick and painless.
This recipe fits the bill on both fronts and is super tasty. My kids love the hoisin flavouring and the bone-in chicken thighs get beautifully crispy o the outside while staying juicy in the middle. Yum!
Ingredients
SERVES 4 - 6
- 2 1/2 pounds bone-in, skin-on chicken thighs
- 2 garlic gloves, finely chopped
- 1 tbsp ginger, peeled and finely chopped
- 1/2 cup hoisin sauce
- 2 tbsp honey
- 1 tbsp soy sauce (sodium reduced if you have it)
- 2 tsp of Sriracha or other hot chili oil (optional)
- Kosher salt and pepper
- Mixed vegetables of your choice (I like using peppers, mushrooms, broccoli, red onion), chopped into large chunks and tossed with 1 Tbsp. olive oil and sprinkled with salt and pepper.
Preparation
Preheat your oven to 400 F degrees. In a small bowl, combine garlic, ginger, hoisin sauce, honey, soy sauce ad Sriracha (if using). Mix well. Place your chicken thighs in a large bowl and toss with the hoisin mixture until very well coated. Place in a single layer on a parchment paper lined baking sheet. Sprinkle each thigh with salt and pepper.
Place the chicken in the oven and set your timer for 45 minutes. After 20 minutes, remove the baking sheet from the oven, baste the chicken with the pan juices and add your chopped vegetables, nestling them in between the thighs. Pop back into the oven for 25 minutes, or until the thighs are cooked through.
Serve with a bowl of steaming rice and enjoy!