Mongolian Bbq Chicken And Roasted Vegetables Recipes

MONGOLIAN BBQ CHICKEN AND ROASTED VEGETABLES

Mongolian BBQ Chicken and Roasted Vegetables image

A colorful, quick and easy chicken thigh and vegetable dinner all prepared on two sheet pans for easy clean-up

Provided by P.F. Chang's Home Menu

Time 50m

Number Of Ingredients 10

Ingredients

PAM® Canola Oil Cooking Spray Pump
8 bone-in chicken thighs (2 1/2 - 3 pounds)
1-1/2 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups purple cauliflower florets
1 bunch fresh broccolini (6 oz)
8 fresh cremini mushrooms, halved
6 green onions, cut into 2-inch pieces
1 tablespoon canola oil
1/2 cup P.F. Chang's® Home Menu Mongolian Style BBQ Sauce

Steps:

Spray 2 baking sheets with canola oil spray. Adjust oven racks to upper third and lower third of oven. Place 1 sheet pan on top oven rack. Preheat oven to 425°F. Season chicken on both sides with 1 teaspoon salt and 1/4 teaspoon pepper. When oven is preheated, place chicken skin-side down on hot sheet pan. Bake 10 minutes.
Meanwhile, place cauliflower, broccolini, mushrooms, green onion, canola oil and remaining ½ teaspoon salt and ¼ teaspoon pepper in large bowl; toss until well combined. Pour vegetables onto second baking sheet.
Remove chicken from oven and turn so that it's skin-side up. Place chicken pan on upper oven rack and vegetables on lower oven rack; bake 20 minutes. Brush chicken with Mongolian BBQ sauce. Continue baking 5 minutes until chicken is cooked through (165°F) and vegetables are browned and tender.

Nutrition Facts : 0 Array

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