By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy. I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.
6 smallish chicken thighs–bone in , skin on
1 Tablespoon Olive Oil
1 red bell pepper, cut up into medium sized pieces — see photo
1 yellow bell pepper, cut up as above
1 green bell pepper, cut up as above– any 3 peppers will do if you don’t want to use green use orange red or yellow or any combo is just fine
1 red onion, cut up as shown in photos, medium sized pieces
1/4 cup Honey
1 Tablespoon Soy Sauce
1 Tablespoon Sriracha or any hot chili sauce you like
Juice of 1 lemon
5 cloves of garlic –minced
Pinch of Kosher Salt
Pre-heat oven to 400 degrees
Spray a large sheet pan with non-stick spray–this sauce does get sticky so either spray or cover sheet with aluminum foil first
In a bowl , whisk the ingredients for the sauce and set aside.
Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.
Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables. It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.
After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.
After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.
Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.
*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.