By Henry Gould – Feb 26th, 2019
There are times when I find the “one pan meal” concept a little sad and forlorn (you don’t even have the effort to clean TWO pans???). In reality though, it can be incredibly satisfying to chuck everything in the oven for ~45 minutes and suddenly have dinner ready, when otherwise you might have spent $20+ on something not as good.
This particular recipe has an Asian inspired flavor profile (soy sauce, ginger, garlic, chili) but can we tweaked and tinkered with to whatever your tastes. It also allows for adding vegetables towards the end of the cooking time, making it truly a “one pan” dish with very minimal clean up.
“One Pan” Chicken w/ Soy, Garlic, Ginger and Chili
- 8-10 chicken thighs (boneless or bone-in) or drumsticks
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup rice wine vinegar or sherry vinegar
- 1/4 cup honey, brown or white sugar
- 4 garlic cloves, peeled and crushed
- 1 big piece of ginger, peeled and cut into coins
- 2 jalapenos, red chilis or serranos, cut into large chunks
- Bell peppers, chopped
- Onions, chopped
- Potatoes, chopped
- Carrots, chopped
- Broccoli, chopped
- Steamed rice
- Steamed quinoa
- Lime wedges
- Green onions, chopped
Put the raw chicken in a bowl and add all the ingredients, except for any of the optional vegetables. If you have time to let it marinate for a few hours or overnight, go for it. If not, no worries.
Heat your oven to 400F. Once the oven is heated, pour everything into the pan and stick in the oven for 30 minutes.
After 30 minutes take out and have a look. Turn the oven up to 500F and put the pan back in the oven to reduce the sauce and caramelize the chicken. If you’re adding potatoes, put them in at this point.
Cook for another 15 minutes, then add any of the rest of the vegetables you’re using and cook for another 10 minutes. Everything should be getting nicely sticky and caramelized. If the sauce is getting too dry or is burning, add some water.
Serve with steamed rice, quinoa, or on its own just with the vegetables. Squeeze over with a bit of lime and sprinkle with the green onions.