Hoisin-Glazed Chicken Thighs with Broccolini and Carrots
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 36 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 260 milligrams
- Sodium
- 652 milligrams
- Carbohydrates
- 24 grams
- Dietary Fiber
- 5 grams
- Sugar
- 12 grams
- Protein
- 51 grams
- Total: 40 min
- Active: 30 min
Ingredients
8 skin-on, bone-in chicken thighs (about 6 ounces each)
2 teaspoons toasted sesame oil
1/4 teaspoon five-spice powder
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1 tablespoon packed light or dark brown sugar
3 cloves garlic
2 small bunches broccolini
1 bunch baby carrots, greens trimmed
1 tablespoon vegetable oil
2 teaspoons toasted sesame seeds
1 scallion, thinly sliced
Directions
- Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.
- Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.
- Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.
- Divide the chicken among plates; top with the scallion. Serve with the vegetables.