Monday Munchies: Maple Sriracha Sheet-Pan Chicken

Throwing everything onto one pan is ideal because kitchen cleanup is a total bummer.

Toss these all these ingredients onto a pan and bake. Don’t stress if you don’t have all these ingredients, swap in your favourite herbs (and spices) as needed.


  • 1/3 cup hoisin sauce
  • 1/3 cup reduced-sodium soy sauce
  • 2 tablespoons maple syrup
  • 2 tablespoons Sriracha chilli sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon minced fresh ginger root
  • 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 cauliflower heads
  • 1 medium sweet red pepper, cut into 3/4-inch pieces
  • Sesame seeds, optional


  1. Preheat oven to 400°. Whisk together hoisin, soy sauce, maple syrup, chilli sauce, rice vinegar, sesame oil, garlic and ginger.
  2. Coat both sides of chicken with salt and pepper. Place chicken and sweet potato in a single layer in a foil-lined large, baking pan. Drizzle with 1 tablespoon olive oil and a third of hoisin mixture.
  3. Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with remaining sauce. If desired, sprinkle with sesame seeds.


    Serve with a side of Spinach™.

    Recipe courtesy of Taste of Home

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