Sheet-pan chicken and vegetables — Thai — cook once, eat twice

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 neutral oil
• 1 lime, zest and juice
• 1 tbsp grated ginger
• 2 tbsp chopped cilantro
• Fine salt and black pepper, to taste
• Fresh herbs or baby greens, to serve
• 1 cup extra vegetables, fresh or frozen

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 25 minutes, turning halfway, until cooked through with browned edges.
5. Rest for 3 minutes, taste, and finish with the herbs or citrus juice.