Asian Zing Roast Chicken & Potatoes

Ellbee’s Garlic Kitchen Box

Asian Zing Roast Chicken & Potatoes

This sheet-pan supper makes roast chicken feel fresh again: crispy Asian-zing chicken, golden potatoes, and caramelized Brussels sprouts all lacquered with a honey-ginger finish. It is low cleanup, high reward, and every bite gets a little savory-sweet crunch.

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Total Time 1 10

Servings: 6 servings

Course: Main Dishes

Ingredients Method Notes

Ingredients

6 each bone-in, skin-on chicken thighs
1.5 tablespoons Ellbee's Asian Zing Gourmet Garlic
2 tablespoons Ellbee's Chef's Blend Extra Virgin Olive Oil
2 tablespoons Ellbee's Honey Ginger Balsamic Vinegar
1.5 pounds baby potatoes, halved
1 pound Brussels sprouts, halved
3 each scallions, cut into 2-inch pieces
1 tablespoon low-sodium soy sauce or tamari
toasted sesame seeds, salt, and pepper

Method

Heat oven to 425°F. Toss potatoes and Brussels sprouts with 1 tablespoon Chef’s Blend Olive Oil, salt, and pepper on a large sheet pan.
Rub chicken with Asian Zing Garlic, remaining olive oil, salt, and pepper. Nestle the chicken, skin-side up, among the vegetables.
Roast for 40 to 45 minutes, until the chicken is deeply golden and reaches 165°F. Whisk Honey Ginger Balsamic with soy sauce and brush it over the chicken during the final 8 minutes.
Scatter scallions and sesame seeds over the pan before serving. Spoon the caramelized pan juices over every plate.

Notes

Time: 70 min

Kitchen tip: Use two sheet pans if your chicken is crowded. Airflow is what gives the skin and vegetables their best crisp, caramelized edges.

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