1 cup (8 ounces) small Yukon Gold or red potatoes, halved or quartered
2 large carrots, sliced into rounds
2 cups broccoli florets
1 red bell pepper, cut into chunks
1 cup cauliflower florets
2 tablespoons olive oil
salt and black pepper to taste
For the sauce
1/4 cup hoisin sauce
1/3 cup reduced sodium soy sauce
1 tablespoons honey
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 cloves garlic, minced
1/2 teaspoon grated or minced ginger
1/2 tablespoon corn starch
Preheat oven to 400°F degrees. Spray a large nonstick baking pan with oil or use parchment or foil for easy cleanup.
In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic and corn starch in a bowl, set aside.
Place chicken and spread potatoes in a single layer on the prepared pan. Season chicken on both sides with salt, black pepper and drizzle everything with olive oil and sauce. Toss potatoes to coat well. Bake about 15 minutes and turn chicken and potatoes. Add remaining vegetables and drizzle with olive oil and sauce. Bake for an additional 15-20 minutes (or until chicken is fully cooked through), depending on how thick your chicken pieces are.
Drizzle with more sauce and sprinkle on sesame seeds, if desired.
Use any other veggies you have on hand!
To keep chicken as juicy as possible, bake chicken breasts whole, then cut up (as seen in the image)
The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.