Ingredients
1/3 cup hoisin sauce1/3 cup reduced-sodium soy sauce2 tablespoons maple syrup2 tablespoons Sriracha chili sauce1 tablespoon rice vinegar2 teaspoons sesame oil2 garlic cloves, minced1/2 teaspoon minced fresh gingerroot4 bone-in chicken thighs (6 ounces each) 1/4 teaspoon salt1/4 teaspoon pepper1 medium sweet potato, cut into 3/4-inch cubes2 tablespoons olive oil, divided 4 cups fresh cauliflowerets1 medium sweet red pepper, cut into 3/4-inch piecesSesame seeds, optional
Preparation
Preheat oven to 400°. Whisk together the first 8 ingredients. Set aside.
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.
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°-175°, about 25 minutes longer. Drizzle with the remaining hoisin mixture. If desired, sprinkle with sesame seeds.
