Hoisin Chicken Thigh Traybake
with Sesame Roast Potatoes and Tenderstem® Broccoli
- Sesame
- Soya
- May contain traces of allergens
- Nuts
- Peanut
This Hoisin Chicken Thigh Traybake is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame May be present: Nuts, Peanut)
1 sachet(s)
Chinese Five Spice
150 grams
Tenderstem® Broccoli
4 unit(s)
British Chicken Thighs
60 grams
Hoisin Sauce
(Contains: Soya)
Not included in your delivery
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm chunks (no need to peel).
Pop the chunks onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds and half the Chinese Five Spice. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve any thick broccoli stems lengthways.
Pop the chicken thighs onto one side of another large baking tray. Drizzle with oil, sprinkle over the remaining Chinese Five Spice, then rub to coat. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
When the potatoes have 15 mins remaining, roast the chicken on the middle shelf of your oven until cooked through and tender, 16-18 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the chicken has 10 mins remaining, remove the tray from the oven.
Pop the broccoli alongside the chicken. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
Return the tray to the middle shelf of your oven for the remaining time, until the broccoli is tender and chicken is cooked through, 10-12 mins.
Once cooked, drain any fat from the chicken tray, then drizzle the hoisin sauce over the chicken thighs and turn to coat.
Share the hoisin chicken thighs between your plates.
Serve the roasted potatoes and broccoli alongside.
Add a dollop of mayo (see pantry for amount) for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The hoisin sauce is a highlight for many, lending the chicken a rich, sweet depth; some find it overpowering, so consider using a little less if you prefer a lighter finish.
- Ease of prep: This is a straightforward, low-effort recipe that comes together quickly, with most of the cooking hands-off in the oven.
- Suggestions: Reduce the Chinese five spice if you are sensitive to strong flavours, as several cooks found the full amount too intense on both the chicken and potatoes. Par-boiling the potatoes before roasting, or finishing them in an air fryer, can help achieve a crispier result if they are taking longer than the stated time.
- Next-day meals: Portions of chicken can feel on the small side, so adding an extra thigh or two per person is worth considering if you are a bigger eater.
- Cooking method: Steaming or boiling the broccoli rather than roasting it is a popular alternative, as oven-roasting can leave it bitter or overly crispy; warming the hoisin sauce or returning the glazed chicken to the oven briefly can also help the sauce coat the chicken more evenly.
