Easy Chicken Thighs in Peanut Sauce with Green Beans
This simple recipe for chicken thighs baked in a deliciously sweet, sticky peanut sauce will be an instant favorite! Pair it with green beans for an easy and crowd-pleasing sheet pan meal. Reprinted with permission from The Ultimate One-Pan Oven Cookbook by Julia Konovalova.
Ingredients
- 2 tbsp extra-virgin olive oil, divided
- 1/4 cup creamy peanut butter
- 2 tbsp lemon juice
- 4 tbsp orange juice
- 2 tbsp soy sauce, low-sodium preferred
- 1-2 tbsp Sriracha
- 6-8 boneless, skinless chicken thighs
- 3/4 lb fresh green beans, trimmed and washed
- kosher salt
- freshly-ground black pepper
Instructions
- Preheat the oven to 425 degrees F. While the oven preheats, combine 1 tablespoon of the olive oil with the peanut butter, lemon juice, orange juice, soy sauce, and Sriracha in a small glass bowl or measuring cup. Microwave for about 20 seconds, then stir or whisk to blend into a smooth mixture.
- Place the chicken thighs on a large baking pan, and make sure they are fully flattened. Pour half the sauce over the chicken, then flip each piece and pour the rest of the sauce, making sure that it fully covers the chicken.
- Spread the green beans next to the chicken in an even layer. Drizzle the remaining 1 tablespoon olive oil over the green beans, season with salt and pepper to taste, and lightly mix with your hands or tongs to cover them with oil and seasoning.
- Roast for 30 minutes. The inside of the chicken should read 165 degrees F on an instant-read thermometer, and the sauce will be thickened. Serve immediately.
Notes
- Use fresh lemon and orange juice for the best flavor.
- The recipe as originally written calls for 2 tablespoons of Sriracha, but you might want to use only 1 tablespoon if you're serving kids.
- For easy clean-up, line the pan before baking with heavy-duty aluminum foil.
Nutrition Estimate
Calories: 398 kcal, Carbohydrates: 12 g, Protein: 38 g, Fat: 22 g, Saturated Fat: 4 g, Cholesterol: 161 mg, Sodium: 582 mg, Potassium: 747 mg, Fiber: 3 g, Sugar: 6 g, Vitamin A: 660 IU, Vitamin C: 24.2 mg, Calcium: 54 mg, Iron: 2.7 mg
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