Asian Sheet Pan Chicken

Name: Asian Sheet Pan Chicken
Prep time: 20 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 pieces chicken thighs (bone-in, skin-on); 1/4 cup soy sauce (low sodium); 1/4 cup honey; 2 tbsp sesame oil; 2 tbsp rice vinegar; 2 cloves garlic (minced); 1 tbsp ginger (grated); 1 tsp Sriracha (optional); 1 cup broccoli florets; 1 red bell pepper (sliced); 1 carrot (sliced into rounds); 1 medium red onion (cut into wedges); 1 tbsp olive oil

80 min 4 servings Easy

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Asian Sheet Pan Chicken

Delight in the flavours of Asia with this easy sheet pan chicken recipe, perfect for busy weeknights.

Prep

20 min

Cook

30 min

Total

80 min

Servings

Difficulty

Easy

Asian Sheet Pan Chicken is a delightful fusion of flavours and convenience, bringing the vibrant tastes of Asia to your dinner table with minimal effort. This recipe is perfect for those busy weeknights when you crave something delicious yet simple to prepare. By using a single sheet pan, you save on time and effort, allowing the chicken and vegetables to roast together, absorbing all the tantalizing flavours of the marinade. It's a perfect balance of savoury, sweet, and spicy notes that will leave everyone satisfied.

Ingredients

Servings

Chicken and Marinade

Vegetables

Instructions

Prepare the marinade

In a medium bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, ginger, and Sriracha. Set aside.

Pro tip: Adjust the amount of Sriracha to your preferred spice level.

Marinate the chicken

Place chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.

Pro tip: For best results, marinate overnight.

Preheat the oven

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.

Pro tip: Parchment paper prevents sticking and makes cleanup easier.

Prepare the vegetables

In a large bowl, toss broccoli, bell pepper, carrot, and onion with olive oil. Season with salt and pepper to taste.

Pro tip: Cut vegetables into similar sizes for even cooking.

Assemble the sheet pan

Arrange the marinated chicken thighs on one side of the prepared sheet pan. Spread the vegetables on the other side, ensuring they are in a single layer.

Roast the chicken and vegetables

Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when probed at the thickest part, and the vegetables are tender.

Pro tip: Rotate the pan halfway through cooking for even roasting.

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Tips & Tricks

<ul><li>Line your sheet pan with parchment paper for easy clean-up.</li><li>Marinate the chicken for at least 30 minutes for deeper flavour.</li><li>Cut vegetables into similar sizes for even cooking.</li><li>Use a meat thermometer to ensure chicken is cooked to a safe temperature.</li></ul>

Serving Suggestions

Serve your Asian Sheet Pan Chicken with steamed rice or a fresh salad to complement its rich flavours. The dish pairs well with a crisp white wine or a refreshing iced tea. This recipe can be prepared ahead of time by marinating the chicken overnight. Store leftovers in an airtight container in the fridge for up to three days, and enjoy a quick and tasty meal by reheating in the oven.