One pan dinner: Ginger-Hoisin Chicken Thighs and Veggies

The other night I was planning on grilling my Chicken and Rainbow Veggies but a windy rainstorm thwarted my grilling plans. I pulled a quick switch to a one pan dinner. What really makes this meal is the grated fresh ginger. You can read about how I easily always have ginger on hand here. It is really easy to grate when it is frozen.

Ginger-Hoisin Chicken prior to going in the oven.


  • 4-6 chicken thighs
  • 1 cup broccoli (florets cut from crown)
  • 1 cup carrots (cut in long pieces)
  • 2 small or 1 large zucchini (cut into half-moon chunks)
  • 1 cup snap or snow peas (with ends trimmed)
  • 1 Tablespoon garlic (minced)
  • 2 Tablespoons ginger (grated)
  • 1/4 cup prepared Hoisin sauce
  • Drizzle of olive oil
  • Salt and pepper

Optional add-ins: Red or other bell peppers, bok choy, or other vegetables you have on hand.


  1. Pre-heat oven to 400 degrees.
  2. Chop all vegetables
  3. Mix chicken thighs, vegetables, and garlic in an oven-safe pan with hoisin sauce, drizzle of olive, and salt/pepper to taste.
  4. Push the chicken thighs to the bottom of the pan.
  5. Grate the ginger over the top of the chicken and veggies making sure each items gets a little bit of ginger.
  6. Cook for 25-30 minutes.
  7. Serve over steamed rice or alone. Red chili paste and soy sauce make good condiments.
Baking just 25 minutes leaves the veggies with a bit of crispness still left, which is the way we like them in our house.

This is a great way to get a variety of veggies in front of my family quickly and I hope it works for your family as well.

Happy cooking!



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