This Mary Berry-style Hoisin Chicken is a sticky, savory, and incredibly easy one-pan meal. Featuring tender, juicy chicken thighs with a perfectly crisp, hoisin-glazed skin, all roasted on a bed of sweet onions and tenderstem broccoli, it’s a complete dinner with minimal cleanup. This foolproof traybake is perfect for a satisfying weeknight family dinner, ready in under an hour.
Mary Berry Hoisin Chicken Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 red onions, cut into wedges
- 300g (10 oz) tenderstem broccoli (or broccolini)
- 1 tbsp olive oil
- Salt and freshly ground black pepper
For the Hoisin Glaze:
- 4 tbsp hoisin sauce
- 2 tbsp clear honey or maple syrup
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, crushed
- 1 tsp freshly grated ginger
For Garnish (optional):
- 1 red chili, thinly sliced
- A few sprigs of fresh coriander (cilantro)
- Toasted sesame seeds
How To Make Mary Berry Hoisin Chicken
- Prep the Oven and Vegetables: Preheat your oven to 200°C (180°C Fan, Gas Mark 6). In a large, sturdy roasting tin, toss the red onion wedges with the olive oil and season with a little salt and pepper.
- Roast the Onions First: Roast the onions for 15 minutes to give them a head start on cooking and caramelizing.
- Prepare the Glaze and Chicken: While the onions are roasting, make the glaze. In a small bowl, whisk together the hoisin sauce, honey, soy sauce, rice vinegar, crushed garlic, and grated ginger.
- Add Chicken and Broccoli: Pat the chicken thigh skin completely dry with a paper towel and season them generously with salt and pepper. Remove the tin from the oven and add the tenderstem broccoli to the hot onions. Nestle the chicken thighs among the vegetables, skin-side up.
- Glaze and Finish Roasting: Brush about half of the hoisin glaze generously over the chicken skin. Return the tin to the oven and roast for a further 20 minutes.
- Final Glaze and Serve: Remove the tin from the oven again and brush the remaining glaze over the chicken. Return to the oven for a final 10-15 minutes, or until the chicken is cooked through, the skin is golden and sticky, and the broccoli is tender. Let the traybake rest for 5 minutes before serving. Garnish with fresh chili, coriander, and sesame seeds, if desired.
Recipe Tips
- How do you get crispy chicken skin? The most important secret is to pat the chicken skin completely dry with a paper towel before you season it. A dry surface and the high heat of the oven are what create that irresistibly crispy, golden skin, which then gets perfectly glazed.
- How do you get the vegetables to cook perfectly? Giving the onions a 15-minute head start is the key. This allows them to soften and sweeten. The more delicate broccoli is added later with the chicken so that it becomes tender-crisp, not mushy.
- Can I make this ahead of time? This dish is at its best when it’s served fresh and hot from the oven. However, you can save time by chopping all the vegetables and making the hoisin glaze in advance. Store them in airtight containers in the refrigerator for up to a day.
- How do I prevent the glaze from burning? By adding the glaze in two stages, you ensure the chicken gets a deep flavor without the sugar in the hoisin and honey burning during the long cooking time. Adding the final glaze towards the end creates a perfect, sticky, and glossy finish.
What To Serve With Hoisin Chicken
This is a wonderful all-in-one meal that doesn’t need much else. It is fantastic served with:
- A simple side of steamed jasmine or basmati rice.
- Plain egg noodles.
- A simple cucumber salad to provide a fresh, cooling contrast.
How To Store Hoisin Chicken
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the chicken and vegetables on a baking sheet in a 200°C/400°F oven for 10-15 minutes, until the chicken is hot and the skin has crisped up again.
Hoisin Chicken Nutrition Facts
- Serving: 2 chicken thighs with vegetables
- Calories: 680 kcal
- Carbohydrates: 35g
- Protein: 48g
- Fat: 38g
- Saturated Fat: 10g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
You can, but they will be less juicy and require less cooking time. For boneless, skinless breasts, add them to the pan for only the last 20-25 minutes of cooking to prevent them from drying out, glazing them as directed.
Tenderstem broccoli, also known as broccolini, has longer, thinner stems than regular broccoli and a more delicate flavor. If you can’t find it, you can substitute it with regular broccoli florets or trimmed asparagus spears.
No, hoisin sauce is savory and sweet, not spicy. The optional fresh chili garnish is what adds the heat at the end, so you can easily leave it off for a completely mild dish.
Try More Recipes:
- Mary Berry Chicken and Mushroom Pie Recipe
- Mary Berry Paprika Chicken Thighs Recipe
- Mary Berry Honey Mustard Chicken Recipe
Mary Berry Hoisin Chicken Recipe
Description
A simple and delicious one-pan meal with juicy roasted chicken thighs and tender vegetables, all coated in a classic, sticky and savory hoisin glaze.
Ingredients
Instructions
- Preheat oven to 200°C (180°C Fan). Toss the onion wedges in a large roasting tin with olive oil. Roast for 15 minutes.
- While the onions roast, whisk together all the glaze ingredients.
- Pat the chicken thighs completely dry and season them. Remove the tin from the oven, add the broccoli, and nestle the chicken thighs among the vegetables.
- Brush with half of the hoisin glaze. Roast for another 20 minutes.
- Brush the chicken with the remaining glaze and roast for a final 10-15 minutes, until the chicken is cooked through and the skin is golden and sticky.
- Let it rest for 5 minutes before serving.
Notes
- Pat the Skin Dry: The most important tip for this recipe is to pat the chicken skin completely dry before seasoning. This is the non-negotiable secret to a crispy, golden skin.
- Roast Veg First: Giving the onions a 15-minute head start is the key to ensuring they are perfectly tender and sweet by the time the chicken is cooked.
- Glaze in Stages: Don’t add all the glaze at the beginning. Applying it in two stages prevents the sugars in the hoisin from burning before the chicken is cooked through and creates a perfect, sticky finish.
- Use Bone-in, Skin-on Thighs: For the juiciest, most flavorful results, it is highly recommended to use bone-in, skin-on chicken thighs, which are much more forgiving and flavorful than lean breasts.
