Hoisin Sriracha Sheet-Pan Chicken

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

1. Preheat oven to 400u0b0. Whisk together the first 8 ingredients. Set aside.
2. 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 hoisin mixture; toss to coat.
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 170u0b0-175u0b0, about 25 minutes longer. Drizzle with remaining sauce. If desired, sprinkle with sesame seeds.

hoisin sauce, soy sauce, maple syrup, chili sauce, rice vinegar, sesame oil, garlic, fresh gingerroot, chicken, salt, pepper, sweet potato, olive oil, fresh cauliflowerets, sweet red pepper, sesame seeds

Taken from www.tasteofhome.com/recipes/hoisin-sriracha-sheet-pan-chicken/ (may not work)