Ingredients
6 chicken thighs, skin-on
1 tablespoon oil
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1 red onion, sliced
Fresh chopped cilantro, for garnish
The sauce:
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon chili sauce
Juice of one lemon
5 cloves garlic, minced
Pinch of salt
Directions
Step 1:
Preheat your oven to 400°F (200°C). Spray a large sheet-pan with nonstick spray, or line with parchment paper. In a bowl, whisk the ingredients for the honey chili sauce together.
Step 2:
Season chicken with salt and pepper and place 1/3 cup of the honey chili mixture in a large bag and add the chicken thighs. Coat and place in the fridge to marinate for at least 30 minutes. Cut the vegetables in the meantime.
Step 3:
Transfer chicken to the sheet pan and roast for 15-20 minutes.
Step 4:
Remove from oven and arrange veggies around chicken. Brush chicken and drizzle bell peppers and onion with the remaining honey chili sauce.
Step 5:
Return to oven and bake for another 10 minutes, until chicken is golden brown, and fully cooked. Be careful you don’t overcook it! Garnished with fresh chopped cilantro.
Step 6:
Great served over rice, Enjoy!
Nutrition Information per serving
Fat: 35.19g
Protein: 33.83g
Carbs: 28.9g
Sugar: 4.66g
Sodium: 509.6mg
Fiber: 54g
Saturated Fat: 10.5g
Cholesterol: 189.14mg
Potassium 616.9mg
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