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Sheet Pan Thai Roast Chicken with Sweet Potatoes & Cilantro Sauce

Keep this sheet pan Thai roast chicken meal in your weeknight stash: it's a simple way to jazz up chicken & get a one pan meal on the table, stat.

Keep this sheet pan Thai roast chicken meal in your weeknight stash: it’s a simple way to jazz up chicken & get a one pan meal on the table, stat.

Scale

Ingredients

For the sheet pan Thai roast chicken:

For the green dipping sauce:

Instructions

MIX: Preheat the oven to 425 F / 220 C. Measure the vinegar into a large mixing bowl and sprinkle with the coconut sugar, then let the sugar dissolve into the vinegar while you trim the chicken thighs of any excess fat or skin. Stir the sugar and vinegar mixture together, then add the red curry paste, oil, lime juice, fish sauce, salt, basil, turmeric and black pepper, stirring the marinade ingredients until it makes a smooth paste.

MARINATE: Add the chicken to the bowl one piece at a time, using your hands to coat each piece all over with the marinade, including underneath the skin. Shake off any excess and transfer the coated chicken thighs to a baking sheet. Alternatively, you can store the marinated chicken in the fridge for 2 hours before cooking. Reserve the remaining marinade.

RENDER: The chicken is going to get a little oven head start here to render out some of the fat in the skin, so pop the baking sheet with only the marinated chicken into the oven and roast for 10 minutes. Remove the baking sheet from the oven and carefully spoon off or mop up any rendered fat before adding the vegetables.

CHOP: While the chicken is in the oven, prep the vegetables. Slice the sweet potatoes and red onion into wedges. Chop the baby peppers in half lengthwise, discarding the seeds and stem end. Add all the chopped vegetables into the reserved marinade mixture and toss to coat.

ROAST: Arrange the vegetables around the chicken on the baking sheet, laying the sweet potatoes down first so that they will brown nicely, then tucking the onions and peppers in the gaps. Return the sheet to the oven and roast until both the chicken is browned and the vegetables cooked through, about 25 – 30 minutes.

REST: Remove the tray from the oven and transfer to a trivet. Let the chicken rest for 5 minutes or so while you make the sauce. Season to taste with additional salt.

BLEND: Add all of the dipping sauce ingredients to a wide mouth mason jar and use an immersion blender to process until the sauce is smooth and flecked with cilantro throughout.

SERVE: Divide the chicken and vegetables between plates and drizzle with the dipping sauce or serve on the side as you prefer.

Notes

Make it AIP: