Minutes Prep time: 20
Minutes Total time: 50
Servings: 4
Difficulty: easy
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
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 63 mg | 6% |
| Carbohydrate | 8 g | 3% |
| Cholesterol | 157 mg | 52% |
| Total Fat | 21 g | 33% |
| Iron | 3 mg | 15% |
| Calories | 394 kcal | 20% |
| Sodium | 1325 mg | 55% |
| Protein | 31 g | 62% |
| Saturated Fat | 5 g | 26% |
| Sugars | 13 g | 1% |
| Vitamin C | 65 mg | 109% |
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.
Regular broccoli can be substituted for the broccolini and white cauliflower can be substituted for the purple
Mongolian BBQ Chicken and Roasted Vegetables
