Sheet-pan chicken and vegetables — Japanese — fresh market edition

Serves 4

Ingredients

• 700 g boneless skinless chicken thighs
• 1 zucchini, cut into half-moons
• 2 bell peppers, sliced
• 1 red onion, cut into wedges
• 1 tbsp toasted sesame oil
• 2 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp grated ginger
• Fine salt and black pepper, to taste
• 2 cups seasonal vegetables, cut into bite-size pieces
• Optional brand pick: Kikkoman Less Sodium Soy Sauce (or any reduced-sodium soy sauce)

5 steps

Method

1. Heat the oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Cut the main ingredients into similarly sized pieces and spread them out without crowding.
3. Stir the seasonings into the oil, then coat everything evenly.
4. Roast for about 30 minutes, turning halfway, until cooked through with browned edges.
5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.