Why You'll Love This Recipe
- Easy Preparation: Everything goes into one baking tray—no extra pots or pans.
- Customizable: Swap out veggies or adjust the spice level to suit your taste.
- Nutty Flavor: The peanut sauce adds a creamy, savory depth that pairs beautifully with the roasted chicken and vegetables.
Ingredients (Serves 4)
For the Chicken and Veggies:
- 4 bone-in, skin-on chicken thighs
- 2 cups broccoli florets
- 1 large red bell pepper, sliced
- 1 medium red onion, cut into wedges
- 1 medium carrot, sliced into sticks
- 2 tbsp olive oil
- Salt and pepper to taste
For the Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp honey (or maple syrup for a vegan option)
- 1 tsp sesame oil
- 2 tsp grated ginger
- 1 clove garlic, minced
- 2-3 tbsp warm water (to adjust consistency)
Optional Garnish:
- Chopped peanuts
- Fresh cilantro
- Lime wedges
Instructions
Preheat the Oven
Set your oven to 400°F (200°C). Line a large baking tray with parchment paper for easy cleanup.
Prepare the Veggies
Arrange the broccoli, red bell pepper, onion, and carrot on the baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Push the veggies to the sides of the tray, leaving space in the center for the chicken.
Season the Chicken
Pat the chicken thighs dry with a paper towel. Season generously with salt and pepper, then place them in the center of the tray, skin-side up.
Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic, and water until smooth. Adjust the consistency by adding more water if needed—it should be pourable but not too thin.
Coat the Chicken and Veggies
Pour half of the peanut sauce over the chicken thighs and brush to coat evenly. Drizzle a bit of sauce over the vegetables and toss lightly.
Bake
Place the tray in the oven and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the skin is crispy. Toss the veggies halfway through cooking for even roasting.
Serve and Garnish
Remove from the oven and let rest for 5 minutes. Garnish with chopped peanuts, fresh cilantro, and lime wedges. Serve the remaining peanut sauce on the side for dipping.
Preheat the Oven
Set your oven to 400°F (200°C). Line a large baking tray with parchment paper for easy cleanup.
Prepare the Veggies
Arrange the broccoli, red bell pepper, onion, and carrot on the baking tray. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Push the veggies to the sides of the tray, leaving space in the center for the chicken.
Season the Chicken
Pat the chicken thighs dry with a paper towel. Season generously with salt and pepper, then place them in the center of the tray, skin-side up.
Make the Peanut Sauce
In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, garlic, and water until smooth. Adjust the consistency by adding more water if needed—it should be pourable but not too thin.
Coat the Chicken and Veggies
Pour half of the peanut sauce over the chicken thighs and brush to coat evenly. Drizzle a bit of sauce over the vegetables and toss lightly.
Bake
Place the tray in the oven and bake for 35-40 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the skin is crispy. Toss the veggies halfway through cooking for even roasting.
Serve and Garnish
Remove from the oven and let rest for 5 minutes. Garnish with chopped peanuts, fresh cilantro, and lime wedges. Serve the remaining peanut sauce on the side for dipping.
This Roast Peanut Chicken Traybake is a fuss-free dinner that’s perfect for busy weeknights or when you’re craving a wholesome, flavorful meal. The combination of crispy chicken, roasted vegetables, and creamy peanut sauce is a crowd-pleaser that’s sure to become a family favorite.
Enjoy this recipe, and don’t forget to share your creations on social media with the hashtag #SipAndSavorPeanutTraybake!
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