Get ready to transform your weeknight dinner routine with the most mouthwatering, hassle-free meal that'll have your family begging for seconds! This Sheet Pan Peanut Chicken and Veggies is not just a recipe—it's a culinary adventure that combines the rich, creamy goodness of peanut sauce with perfectly roasted chicken and vibrant vegetables. Imagine a dish that requires minimal prep, delivers maximum flavor, and leaves you with almost no cleanup. Sound too good to be true? Keep reading to unlock the secret to the most delicious and easy dinner you'll ever make!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb chicken thighs, boneless and skinless
- 2 cups mixed vegetables (broccoli, bell peppers, carrots)
- 1/4 cup peanut butter
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp ginger, minced
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
- In a medium mixing bowl, whisk together peanut butter, soy sauce, honey, olive oil, minced ginger, salt, and pepper to create a smooth marinade.
- Cut chicken thighs into 1-inch bite-sized pieces, ensuring uniform size for even cooking.
- Chop mixed vegetables into similar-sized pieces: broccoli florets, bell pepper strips, and carrot chunks.
- Place chicken pieces and chopped vegetables on the sheet pan, spreading them in a single layer without overcrowding to ensure proper roasting.
- Pour the prepared peanut sauce over the chicken and vegetables, tossing gently to coat everything evenly.
- Roast in the preheated oven for 20-25 minutes, stirring once halfway through cooking to ensure even browning.
- Check that chicken is cooked through (internal temperature should reach 165°F/74°C) and vegetables are tender and slightly caramelized.
- Remove from oven and let rest for 3-5 minutes before serving to allow juices to redistribute.
- Optional: Garnish with chopped green onions or sesame seeds before serving over rice or noodles.
Tips
- Prep is Key: Cut your chicken and vegetables into uniform sizes to ensure even cooking. This guarantees that nothing is under or overcooked.
- Don't Overcrowd: Spread your ingredients in a single layer with some space between them. Overcrowding leads to steaming instead of roasting, which means less delicious caramelization.
- Sauce Hack: For extra flavor, reserve a little bit of the peanut sauce to drizzle over the dish after cooking for an intense flavor boost.
- Temperature Check: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C).
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever is in season. This recipe is incredibly versatile!
- Make-Ahead Magic: You can prepare the marinade and cut vegetables the night before to make dinner prep even quicker.
- Serving Suggestions: Serve over fluffy rice, quinoa, or cauliflower rice for a complete meal that'll satisfy everyone at the table.
Nutrition Facts
Calories: 332kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 60mg
