Sheet Pan Hot Honey Roasted Chicken & Summer Tomatoes
- 1½–2 lbs bone-in, skin-on chicken thighs or bone-in, skin-on breasts
- 2–2½ lbs tomatoes of varying sizes, halved
- ⅓ cup honey
- ¼ cup Momofuku Chili Crunch
- ¼ cup Momofuku Soy Sauce
- 2 cloves garlic, peeled
- Momofuku Savory Seasoned Salt
- Herbs, such as parsley or dill (optional)
- Steamed rice (optional)
This easy sheet pan dinner involves only 5 ingredients, plus our Momofuku pantry staples. It comes together in under 5 minutes—and if you have leftover tomatoes, they’re excellent the next day served over salads or toast. Be sure to serve this with rice or orzo—or even a pasta of your choice to soak up all the pan juices.
Mix honey, Momofuku Chili Crunch, and Momofuku Soy Sauce in a small bowl. Spoon half of the mixture over the chicken thighs and toss until it thoroughly coats the chicken thighs. Grate in garlic cloves. Cover and let marinate at room temperature for 30 minutes or up to 6 hours in the refrigerator.
Heat oven to 425°F.
Move chicken thighs to a sheet pan and arrange 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 nearly cooked through (165°F).
Turn broiler on high and position oven rack just under broiler. Broil chicken and tomatoes for 3–4 minutes until the chicken skin is browned and crisped.
Remove from the oven and cover with herbs. Serve with steamed rice spooning a generous amount of the pan juices over the chicken and tomatoes.