Sheet Pan Chili Crisp Chicken

Sheet Pan Chili Crisp Chicken

from foodandwine.com
Dinner
90 min
4 servings
712 kcal / serving

This chicken and sweet potato dinner brings bold heat with a honey–chili crisp glaze. It’s a one-pan meal with just 20 minutes of active prep — the oven handles the rest — and it delivers big flavor with minimal cleanup.

Ingredients

  • 4whole chicken legs (about 4 pounds total), patted dry
  • 2 ¾ teaspoonskosher salt, divided
  • 1 teaspoonblack pepper, divided
  • 2 tablespoonsspicy chili crisp (such as momofuku chili crunch)
  • 2 tablespoonsseasoned rice vinegar
  • 2 tablespoonsextra-virgin olive oil, divided
  • 5 teaspoonshoney, divided
  • 2 mediumsweet potatoes, peeled and cut into 1/2-inch-thick rounds
  • 8 ouncesfresh broccolini, ends trimmed and larger stalks halved lengthwise
  • thinly sliced scallions

Directions

  1. 1

    Preheat oven to 425°F with rack in upper third position. Place chicken on a plate; sprinkle evenly with 2 teaspoons salt and 1/2 teaspoon pepper. Let stand at room temperature for 30 minutes. (Alternatively, refrigerate, uncovered, for up to 8 hours.)

  2. 2

    Stir together chili crisp, vinegar, 1 tablespoon olive oil, and 2 teaspoons honey in a small bowl until combined. Set aside.

  3. 3

    Toss together sweet potatoes, Broccolini, 2 tablespoons chili crisp mixture, and remaining 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl until evenly coated. Arrange potatoes in an even layer on a large rimmed baking sheet; reserve Broccolini in bowl. Place seasoned chicken, skin side up, on top of sweet potatoes.

  4. 4

    Roast chicken and sweet potatoes for 25 minutes. Remove from oven, and arrange reserved Broccolini around chicken. Roast at 425°F until vegetables are tender and an instant-read thermometer inserted into thickest portion of chicken registers at least 175°F, about 10 more minutes.

  5. 5

    Meanwhile, stir remaining 3 teaspoons honey into chili crisp mixture in small bowl.

  6. 6

    Remove baking sheet from oven. Increase oven temperature to broil. Brush chicken with half of chili crisp mixture. Broil until chicken is crisp and charred in spots, 2 to 4 minutes. Remove from oven, and brush chicken with remaining chili crisp mixture. Garnish with scallions, and serve. This recipe was developed by Jasmine Smith; the text was written by Cheryl Slocum.