Chili Crunch Hot Honey Chicken & Roasted Tomatoes
This easy sheet pan dinner uses only 6 ingredients, plus our Momofuku pantry staples. It comes together in under 30 minutes, and if you have leftover tomatoes, they’re excellent the next day served over salads or toast. (You don't need the world's best tomatoes—the recipe will make any tomatoes shine.) Be sure to serve this with rice or even our Spicy Soy Noodles to soak up the pan juices.
what you'll need
what you need from momofuku
$0
Ingredients
- 1½–2 lbs bone-in, skin-on chicken thighs or bone-in, skin-on breasts
- 2–2½ lbs tomatoes of varying sizes, halved
- 1 jar Momofuku Chili Crunch Hot Honey (or ⅓ cup honey + ¼ cup Momofuku Chili Crunch)
- ¼ cup Momofuku Soy Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, peeled
- Momofuku Savory Seasoned Salt
- scallions, green parts only, sliced
- steamed rice or Momofuku Spicy Soy Noodles
Directions
Heat oven to 425°F.
Mix Momofuku Chili Crunch Hot Honey, Momofuku Soy Sauce, and olive oil in a small bowl. Spoon half of the mixture over the chicken, then grate in garlic cloves. Toss until the chicken is thoroughly coated.
Move chicken thighs to a sheet pan and arrange the halved tomatoes around them. Spoon the remaining marinade over the tomatoes and sprinkle everything with a very generous amount of Momofuku Savory Seasoned Salt. Roast for 20–25 minutes until chicken is cooked through (165°F).
Turn the broiler on high and position your oven rack just under the broiler. Broil chicken and tomatoes for 1–2 minutes until the chicken skin is browned and crisped.
Remove from the oven and cover with sliced scallions.
Serve with steamed rice or Momofuku Spicy Soy Noodles, spooning a generous amount of the pan juices over the chicken and tomatoes. Finish with more Momofuku Savory Seasoned Salt as needed to adjust the seasoning.
