Asian Sheet Pan Chicken with Peppers and Onions
If you want a tasty meal that’s super easy to make, you have to try this Sheet Pan Chicken with Peppers and Onions recipe! It’s got all those yummy Asian flavors and you hardly have to lift a finger. With juicy chicken, colorful veggies, and a perfect mix of spices, it’s sure to be a hit with everyone at your table.
Simplicity meets complexity in this dish, where every component plays a crucial role in creating all of the flavors. Marukan Genuine Brewed Rice Vinegar adds a delicate tanginess and depth of flavor that elevates every bite. This vinegar ties everything together with its subtle acidity, balancing the flavors and adding depth to the dish.
With its vibrant colors, bold flavors, and simple preparation, this Asian-inspired Sheet Pan Chicken with Peppers and Onions is a must try. So gather your ingredients, preheat your oven, and get ready to savor every bite of this delightful dish!
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Asian Sheet Pan Chicken with Peppers and Onions
Ingredients
- 4 bone in , skin-on chicken thighs
- 4 tablespoons olive oil , divided
- 1 tablespoon coconut or brown sugar
- 2 teaspoons chicken salt or seasoned salt , divided
- 2 bell peppers , seeded, deveined, and sliced
- 2 poblano peppers , seeded, deveined, and sliced
- 4 ounces shishito peppers
- 1 red onion , cut into 8 wedges
- 1 (15 ounce) can chickpeas, drained and rinsed
- 6 garlic cloves , smashed and peeled
- ½ cup Marukan Genuine Brewed Rice Vinegar
- 2 tablespoons furikake
- 2 tablespoons tamari or gluten-free soy sauce
- 2 tablespoons unsalted butter
- Parsley , for garnish
- Cooked rice , for serving
Instructions
- Preheat oven to 450°F.
- Combine chicken with 2 tablespoons olive oil, coconut sugar, and 1 teaspoon chicken salt in a mixing bowl, tossing well to coat. Let sit at room temperature while preparing the vegetables.
- Combine all the peppers with 2 tablespoons olive oil, 1 teaspoon chicken salt, onion, chickpeas, and garlic on a sheet pan or baking dish. Give a toss and spread into an even layer. Top with prepared chicken. Pour the vinegar over the entire dish. Top each piece of chicken with a generous pinch of furikake. Roast for 30 minutes or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the sheet pan and let rest. Turn the broiler to high.
- Toss the vegetables gently and broil for 2–3 minutes. Remove from oven and stir in the butter and tamari. Add chicken back to sheet pan, garnish with parsley and more furikake.
- Serve with rice.
Nutrition
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