Baked Thai Chicken

Sheet dinners are meant to be a quick way to get dinner in the oven, so you can focus on the other tasks at hand.  I also like that generally the lineup includes your protein and then some veggies for the side.  Bada bing.  Bada boom.

This dinner was a throw to that idea... there's a quick peanut sauce for the chicken and some peppers and cute little potatoes.

Let's Get Crafty!
Preheat the oven to 400

8 chicken thighs (4 for now and 4 to freeze for later)

Let's get the sauce ready (this is a double batch):
3 green onions, chopped
1/4 cup hoisen sauce
1/2 cup peanut butter
1/2 cup water
1/8 cup sesame oil
Juice from 1-2 lemons
3 teaspoons minced garlic
3 teaspoons minced ginger
I like to put the peanut butter in the microwave by itself initially just for a few seconds to help it soften up.  This will help to make the sauce whisk together nicely.

The recipe above is for a double batch.  

We are making one today and I'm freezing the other one for later.

I put the peppers and potatoes on its own tray lined with foil. 

It's only tossed with a little bit of EVOO and some salt and pepper.

Bake the chicken tray and the peppers/potatoes for 30 mins on 400
Turn the oven to a low broil and take out the chicken.
Leave in the potatoes and veggies for 10 more minutes.

Thanks for stopping by!  I hope you have a great day!