Sheet-Pan Spicy Peanut Chicken and Broccoli

Ingredients

• 1/4 c. honey
• 1/4 c. creamy peanut butter
• 1/4 c. soy sauce
• 1 tsp. Worcestershire sauce
• 1/4 tsp. cayenne pepper
• 3 garlic cloves, grated
• Juice of 3 limes, plus wedges for serving 
• 1/2 c. plus 2 tablespoons olive oil
• 1 1/2 tsp. kosher salt 
• Black pepper, to taste
• 3 to 3 1/2 pounds skin-on, bone-in chicken parts
• 1 bunch broccoli, cut into florets 
• Cooked white rice, for serving
• Sliced scallions, for topping

Directions

1. 1Make the peanut sauce: Whisk the honey, peanut butter, soy sauce, Worcestershire sauce, cayenne, garlic, lime juice, ½ cup olive oil, ½ teaspoon salt and a few grinds of pepper in a large bowl. Remove ½ cup of the sauce and set aside in a small bowl for serving.
2. 2Add the chicken to the large bowl with the remaining sauce and toss to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours.
3. 3Preheat the oven to 425˚ and line a baking sheet with foil. Remove the chicken from the marinade and place on the pan. Bake until the skin is crisp and the large pieces register 165˚ on a thermometer, about 45 minutes.
4. 4When the chicken is about halfway done, toss the broccoli with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon salt and a few grinds of pepper on a separate baking sheet. Bake until the broccoli is tender and golden brown in spots, about 25 minutes. Serve the chicken with the broccoli and rice. Sprinkle with scallions and serve with lime wedges and the reserved peanut sauce.