Roasted Hoisin Chicken and Vegetables
Roasted Hoisin Chicken and Vegetables
10 minutes
25 minutes
Meat and Poultry
Ingredients
- 2 sweet potatoes, cut into wedges or slices
- 4 tablespoons Fustini's Ginger Crush olive oil, divided
- 1 tablespoon sesame seeds, divided
- Kosher salt and freshly ground black pepper
- 1 1/2 tablespoons hoisin sauce, divided
- 1 tablespoon ketchup
- 2 tablespoons mayonnaise
- 1 tablespoon Farmstyle Sriracha, or to taste
- 1 garlic clove, minced
- 1/2 cup panko
- 2 5-0z boneless skinless chicken breasts
- 1 cup broccoli florets
Directions
- Preheat the oven to 425 degrees F. On a large baking sheet, add sweet potatoes with 2 tablespoons of olive oil, salt and pepper to taste. Sprinkle with 1/2 of the sesame seeds and roast for 10 minutes.
- in a small bowl, combine half of the hoisin with the ketchup for a dipping sauce. In another small bowl, combine mayonnaise with sriracha to taste. In a third small bowl, combine garlic, panko, remaining sesame seeds and 2 tablespoons of olive oil.
- Pat chicken dry with a paper towel. Spread the remaining hoisin over the surface of the chicken. Top with the panko mixture, pressing down to adhere to the sauce.
- After the potatoes have roasted for 10 minutes, move them to one side of the pan. Arrange the chicken on the cleared side of the pan. Continue roasting for 10 minutes. Remove pan and add broccoli to the pan and continue roasting for another 5 minutes until chicken is golden and cooked through, and veggies are browned and tender.
- Remove from oven and drizzle the chicken with the mayo/sriracha sauce. Serve with roasted vegetables wth hoisin/ketchup for dipping.
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