Roasted Chicken Thighs with Peanuts over Veggies
Thanks to frozen veggies, this easy and well-balanced dinner can get onto the table in less than an hour if you skip the marinating time. But if you can, marinating the chicken for at least an hour, or overnight, will add more flavor. Then grab it from the fridge, and proceed with the quick recipe.
Servings 4 servings
Ingredients
- 2 tbsp peanut butter
- 2 tsp honey
- 2 tbsp soy sauce low sodium for DASH
- 1 tbsp rice vinegar
- 1/4 cup water
- 1 tsp sesame oil if you have it, optional
- 2 tsp minced garlic or 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- 6 boneless skinless chicken thighs
- 1 package Birdseye Shredded Veggies I used White Cabbage & Carrots
- 1/4 cup chopped peanuts optional
- 2 tbsp chopped scallions optional
Instructions
- Combine the peanut butter, honey, soy sauce, vinegar, water, sesame oil (if using), garlic and ginger in a large bowl. Whisk until blended. Add chicken thighs and toss to coat. Cover and place in the refrigerator for 30 minutes, or up to overnight.
- Preheat oven to 400F.
- Place chicken onto one half of a large baking sheet and roast for 20 minutes.
- Pull the pan from the oven, and pour the frozen veggies onto the other half of the pan. Return to oven for 15 minutes.
- Transfer veggies to plates or a platter, and top with chicken.
- Garnish with chopped peanuts and/or scallions.
Notes
If you don't have sesame oil on hand, you can omit it. It does however add more depth to the overall flavor of the marinade. I like to keep sodium lower, but you can add a little more soy sauce if you like.