These chicken thighs are super juicy and flavorful. The sauce is reminiscent of a hoisin sauce with a couple of added ingredients. The chicken and the vegetables can all hang out on one pan getting sticky and sweet from all of the juices. The peppers cook down and absorb all of the flavors of the sauce. The potatoes get nice and toasty making this the perfect meal. I served it up with white rice and got a thumbs up from my daughter!

ingredients

• 1lb bone in chicken thighs (about 4 pieces)

• kosher salt

• pepper

• 1 cup red bell pepper, cut into 3/4 inch pieces

• 1 cup yellow bell pepper, cut into 3/4 inch pieces

• Sweet and Sour Sauce

• 1/2 tbsp ginger, grated

• 3 garlic cloves, minced

• 1 tbsp garlic, chopped

• 2 tbsp peanut butter

• 1 tsp roasted red pepper chili paste

• 1 tsp honey

• 1 tbsp maple syrup

• 2 tsp rice vinegar

• 1 tsp apple cider vinegar

• 1/4 cup soy sauce

• 2 tsp sesame oil

• 1/8 tsp smoked paprika

• 1/4 tsp chinese five spice

• 1/8 tsp black pepper

• 1/8 tsp kosher salt

   

instructions

1.  Preheat the oven to 400 degrees.

2. Line a large rimmed baking sheet with parchment paper.

3. Pat the chicken thighs dry, season them with salt and pepper. Place them on the prepared baking sheet.

4. Whisk all sauce ingredients together until smooth, set aside.5.. Add the potatoes to the baking sheet a long with the chicken. Sprinkle with smoked paprika.

5. Brush the sauce onto the top of the chicken thighs until well covered. Make sure to reserve the remaining sauce.

6. Bake for 15 minutes. Meanwhile toss the peppers and cauliflower in about 3 tablespoons of the sauce.

7. After 15 minutes, remove the pan from the oven. Turn over the chicken and add the vegetables to pan surrounding the chicken. Make sure to turn over the potatoes as well. Brush the chicken with the sauce once again.

8. Place back in the oven for another 20 minutes or until the internal temperature of the chicken reaches 170 degrees.

9. Serve immediately. Make sure to spoon the pan juices on top of the chicken before serving!

RECIPE NOTES: Broccoli also works in this dish as well. Pair it with white or brown rice if desired!