While I was trying to think of a dish in which I could use spring onions, chicken kept popping into my head. This dish may not seem all that ‘Springy’ but once I started imagining all the flavors together, there was no going back.
And when I saw the beautiful boneless, skinless chicken thighs at Nicholyn Farms, I knew I was making this dish. My little ten year old nephew was shopping with me and he even noticed the size of them. I joked that 4 of them could feed a family of eight but seriously, these were some big thighs!
Most pictures and recipes you see of mahogany chicken will still have the skin on but we don’t need that, do we? It’s extra fat and calories that we can do without and it doesn’t affect the flavor at all.
You’re going to be cooking this at very high heat so keep an eye on it because it can be overcooked very easily. Other than keeping a watchful eye, this is super easy and anyone can make it. It’s so worth it because just look at how juicy that chicken is! Not to mention the fact that your dish is ready in 30 minutes.
I originally saw this dish on bhg.com but changed it up quite a bit. If you own a couple baking sheets and a knife, you’re in business. Let the kids help you with washing the veggies and this is a good opportunity to demonstrate hygiene in the kitchen while you carefully wash and pat dry your chicken.
If you’ve abandoned your stove for the summer, you can easily grill this recipe. Isn’t it great to have the warmer weather here? Can you believe it’s going to be 90 F here today? So crazy when you think two weeks ago we had snow coming down!
I’m off this morning to watch my other nephew play ball hockey. These boys are so busy. He’ll be honing his skills at his black belt karate class first thing and then playing ball hockey right afterwards. Oh, to be 12 again!
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons honey
- 2 tablespoons sherry
- 2 clove garlic, minced
- 2 tsp. peeled and grated fresh ginger
- 1 and 1/2 pounds. chicken thighs
- 1 bunch green onions, cleaned and chopped
- 1 lb. broccoli, cleaned and cut into florets
- 2 tablespoons vegetable oil
- salt and pepper
- Preheat oven to 450 F.
- Use two rimmed baking sheets lined with foil. In large bowl, whisk together the soy sauce, honey, garlic, and ginger. Add chicken thighs and toss to coat.
- Add chicken on one sheet and bake for 30 minutes or until reaching an internal temp of 165 F. Keep an eye on it. This is a high temp and you can quickly overcook it if you’re not careful.
- After 10 minutes have passed arrange broccoli on other sheet, leaving room for the addition of mushrooms and onions. Cook for 8 minutes and add mushrooms and green onions for 12 minutes. Both trays will be ready to be removed at the same time.