Chilli & Peanut Sheet-Pan Chicken

A chilli & peanut take on sheet-pan chicken, with measured ingredients and an easy-to-follow method.

Ingredients

• 600 g boneless chicken thighs
• 500 g potatoes, cut into 2 cm pieces
• 2 carrots, sliced 1 cm thick
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp peanut butter
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp lime juice
• 1/4 tsp chilli flakes
• 3 tbsp warm water

Method

1. Heat oven to 220 C / 425 F (200 C fan). Line a large rimmed tray.
2. Toss potatoes and carrots with 1 tbsp oil, salt and pepper. Roast for 10 minutes.
3. Whisk the peanut butter, soy sauce, lime juice, chilli and warm water until pourable.
4. Pat chicken dry; do not wash it. Coat with remaining oil and seasoning mixture. Add to tray in a single layer.
5. Roast 20-25 minutes more, turning vegetables once. Chicken must reach 74 C / 165 F in the thickest part on a food thermometer. Potatoes should be tender; cook separately for longer if needed.
6. Rest chicken for 5 minutes and add reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.