Sheet Pan Asian Chicken Drumsticks with Broccoli & Spiced Walnuts

Directions

1. 1. Preheat the oven to 450°F and position a rack in the center and another on the bottom. Line two baking sheets with foil if you like for easy cleanup.
2. 2. Peel and mince the garlic and ginger, then transfer them to a large bowl.
3. 3. Stir in soy sauce, toasted sesame oil, chili-garlic sauce, and brown sugar; whisk to form a marinade, then toss the chicken pieces to coat.
4. 4. Arrange the chicken in a single layer on the bottom rack of a sheet pan and roast for 30–35 minutes, reserving any remaining marinade.
5. 5. Rinse the broccoli and cut into small florets; thinly slice the thicker stems and transfer to a medium bowl. Toss with soy sauce and a touch of sesame oil.
6. 6. On the second sheet, spread the broccoli in a single layer and slide into the oven for 5–8 minutes while you prepare the walnuts.
7. 7. When the chicken is done, flip each piece with tongs, spoon over the remaining marinade, and return to the oven to finish cooking.
8. 8. Roughly chop the walnuts and moisten them with a little water in a small bowl.
9. 9. Mix brown sugar, cinnamon, and cayenne in another small bowl; toss the moistened walnuts with this spice blend.
10. 10. Remove the broccoli sheet and sprinkle the spiced walnuts over the broccoli; return to the oven and bake for 5–8 minutes more until the broccoli is tender-crisp and the walnuts are toasted.
11. 11. To serve, arrange the chicken, broccoli, and walnuts on plates and enjoy.