4Cupsfrozen Broccoli floretsUse about 2 heads if using fresh
⅓cupolive oil plus 2 tbspdivided
1 ½Teaspoonkosher salt
½Teaspoonfreshly ground pepper
1lemonjuiced and zested
freshly shaved parmesan cheeseoptional
fresh herbs of your choiceoptional
Instructions
Instructions
Preheat the oven to 425° F. **Note: If you are using frozen broccoli, thaw it first and then dry it with paper towels. You want it to get crispy and brown.
In a bowl, whisk together the vinegar, soy sauce, honey, chile paste, and garlic.
1/3 cup rice vinegar, 1/4 cup Soy sauce, 2-3 Tablespoon honey, 1 1/2 Tablespoon chile paste, 10 garlic cloves
Over medium-high heat, quickly saute sesame seeds in a large skillet with a little oil until seeds have browned (1-2 min). This is optional but it does add to the flavor. Stir sesame seeds into vinegar mixture.
3 Teaspoon sesame seeds, 3 Teaspoon oil
Pour vinegar & oil mixture into a large zip-lock bag and add the chicken to the bag. Mush the bag around until all chicken pieces are covered. Seal bag and marinate chicken in refrigerator for about 1/2 hour.
10 bone-in chicken thighs
Preheat the oven to 425°. Remove chicken from the bag with tongs and pour the reserved marinade into a saucepan. Bring the marinade to a boil over medium heat, stirring, until it is a little syrupy (about 1 min boil). Place the chicken on a rack atop a roasting pan and baste chicken pieces with 1/3 of the marinade. Sprinkle with salt.
1/2 Teaspoon salt
Bake for 10 minutes and then pull out oven rack and baste chicken with more marinade. Use any marinade in bottom of roasting pan as a baste also. At this point place the broccoli on a sheet pan, drizzle with oil and sprinkle with salt and pepper and place in the oven on a different rack from the chicken.
Bake chicken (and broccoli) an additional 10 minutes. Baste chicken with remaining marinade and bake another 10 - 15 minutes. Test chicken for doneness by poking with a fork and seeing that the juice is clear with no blood. Let stand for 5 minutes before serving.
As the chicken is resting, take the broccoli out of the oven and zest a lemon over the florets. Cut the lemon in half and squeeze the juice over the florets. Drizzle with more oil if they are too dry for you. Sprinkle with shredded parmesan if desired.
1 lemon, freshly shaved parmesan cheese, fresh herbs of your choice
Notes
**Note: If you are making the roasted broccoli as a side dish, put it in the lower part of the oven after the chicken has baked the first 10 minutes, the chicken should be on the upper rack and this will allow both the broccoli and chicken to be ready to serve at the same time (always nice when that happens).