I thought this was excellent! I followed the recipe as is with the exception that I used skinless, boneless chicken thighs. I cut the cooking down 5 minutes. The sauce was so good on both the broccoli and chicken maybe I'll make a little more next time.
This is now a huge favorite of mine. So much flavor! I made as directed the first time. So good. The second time I tweaked the chicken just a bit...I shot in some low-sodium soy sauce to the marinade and spooned some Thai chili garlic sauce over the top and bottom to let sit out for awhile. That brought it over the top!! I used a ton of broccoli because I love it made as directed in this recipe. It's very important to preheat the sheet pan (with parchment paper) as directed. It's also important to get that small cast iron skillet red hot before adding the oil-ginger-scallion mix. That sauce has to scream as it hits the pan. Oh the smell is so good! There is only me, so I cut the recipe in half (2 thighs) EXCEPT for the scallion garlic sauce. So good I used the whole recipe for that. Keeper!
The chicken and broccoli were fine - simply seasoned and roasted. But the scallion-ginger "sauce" was nothing more than oil with some herbs in it. While it tasted ok, it made the dish greasy. Perhaps some hoisin or some other true sauce added could help this.
I made the recipe just as printed. It came out perfectly and we thought it was great. Really easy and an excellent way to use all the broccoli from our CSA farm share.
Delicious and easy! I used boneless skinless thighs and drained juice before adding broccoli...I’ll definitely be making this often!
Delicious and easy. I added carrots and whole, peeled garlic cloves to the broccoli. I lined my baking sheet with parchment for easy clean up. I also started my chicken at 450 turning it down to 425 at the 15 minute mark and added my veggies. Perfect weeknight meal!
Super tasty! I would make this recipe again. I didn't have avocado oil so I use olive oil.