This is the kind of dinner that makes you wonder why you ever order takeout. Not only does it come together on just one baking sheet, the ingredient list is short for such a flavorful combination. You’ll make a simple hoisin-tamari sauce to glaze the chicken, and roast some garlicky broccoli alongside. Chop up any leftovers to make fried rice. If you need this meal to be gluten-free, double check the ingredients on the hoisin, which sometimes includes wheat as a sauce-thickener.
¼ cup canola oil, divided, plus more for baking sheet
3 tablespoons gluten-free hoisin sauce
3 tablespoons gluten-free tamari
3 tablespoons rice vinegar
1 large head broccoli, cut into florets
2 teaspoons finely chopped garlic
½ teaspoon kosher salt
1 Fresno chile, thinly sliced (optional)
4 chicken legs, thigh and drumstick together
Steamed white rice, for serving
How to Make It
Preheat oven to 400ºF. Line a rimmed baking sheet with foil and lightly grease with oil.
Whisk together hoisin, tamari, vinegar, and 2 tablespoons oil in a small bowl. Set aside ¼ cup of the mixture for serving.
Toss broccoli with garlic, salt, remaining 2 tablespoons oil, and chile, if desired, in a large bowl; set aside.
Place chicken on prepared sheet. Brush all over with half of the hoisin mixture. Bake 20 minutes, then add broccoli mixture to pan.
Continue baking until broccoli is golden and chicken is cooked through, about 20 minutes more.
Serve with reserved sauce and rice.
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