Szechuan Chicken Sheet Pan Dinner
Chicken thighs, broccoli florets and red onion in a spicy-sweet marinade.
Servings: 4
Ingredients
The chicken marinade:
- 1/3 cup honey
- 1/4 cup Tamari sauce (or, use soy sauce)
- 1 tablespoon rice or white wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons (or more, to taste) garlic chili sauce
- 1 tablespoon minced ginger
- Grinds of black pepper
- 1 generous tablespoon cornstarch
- 4 skin-on, bone-in chicken thighs
The vegetables:
- 1 large red onion, thickly sliced into half moons
- 1 medium head of broccoli, cut into florets
- Olive oil -- a light sprinkling for the vegetables
For serving:
- Hot, cooked jasmine rice
Instructions
- In a medium bowl, whisk together the marinade ingredients. Add the chicken thighs, and let them marinate for at least 10 minutes. Meanwhile, preheat the oven to 425°F.
- Put the vegetables on a large baking sheet and drizzle them with olive oil. Toss the vegetables to coat. Nestle the chicken amongst the vegetables. Pour the remaining marinade over the chicken and vegetables.
- Bake until the vegetables have caramelized and the chicken is nicely browned -- the chicken should register 165°F when tested with an instant-read thermometer -- 20 to 25 minutes. Serve with jasmine rice.