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
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° to 175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.
Five Star Recipe
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 4 servings.
Feel free to vary the vegetables with the season.
Nutrition Facts
1 serving: 490 calories, 24g fat (5g saturated fat), 81mg cholesterol, 1665mg sodium, 40g carbohydrate (23g sugars, 5g fiber), 28g protein.