A zingy homemade peanut sauce is what really makes this recipe shine. Full of veggies and flavor, it cooks in the oven for an hour, so you even have time to sneak a workout in! Plus, one pan means less time spent cleaning up.
Ingredients
2
garlic cloves, minced
juice of one lime
2
T olive oil
1
T salt
1/2
t black pepper
1.5
lbs bone-in, skin-on chicken thighs
1
large red onion, sliced into wedges
2
bell peppers, sliced into large chunks
3
cups broccoli, cut into large pieces (fresh or frozen)
Optional garnishes: crushed peanuts, chopped cilantro, chopped green onions, fresh lime, crushed red pepper, etc.
Sauce Ingredients
1/2
cup creamy peanut butter, unsalted
1/4
cup low-sodium soy sauce
2
T rice vinegar
1
garlic clove
1
T fresh ginger
up to ¼ cup cold water
Steps
- Preheat the oven to 400 degrees F.
- In a bowl, mix the garlic cloves, lime juice, olive oil, salt and pepper. Smother each piece of chicken with the mixture, making sure to get under the skin of each piece for extra crispiness.
- In a 13×9 casserole dish, toss the red onion, bell peppers and broccoli with a small amount of olive oil, salt and pepper (most of the cooking fat will come from the chicken).
- Place the chicken thighs on top of the vegetables. Roast for about 1 hour or until the chicken is cooked through.
- Let the chicken rest for about 10 minutes.
- While the chicken is cooking, make the peanut sauce. Use an immersion blender (or regular blender) to mix together the peanut butter, soy sauce, rice vinegar, garlic and ginger. Once thoroughly smooth, add cold water (up to ¼ cup) slowly until you reach your desired sauce consistency.
- When you are ready to serve, garnish the chicken and vegetables with the peanut sauce and whatever other toppings you like. Serves 4-6.
One serving contains approximately 303 calories, 16 grams of fat, 9 grams of carbs and 29 grams of protein.
