Stir until all the ingredients are well combined and the sauce is smooth.
Combine and Cook:
Preheat your oven to 200°C (400°F).
Arrange the seared chicken thighs on top of the vegetables in the skillet or a baking dish.
Pour the sauce evenly over the chicken and vegetables, ensuring everything is well-coated.
Bake:
Transfer the skillet or baking dish to the oven and bake for 30-35 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 75°C) and the vegetables are tender.
Baste the chicken with the sauce halfway through cooking to keep it moist and flavorful.
Garnish and Serve:
Once done, remove the dish from the oven and let it rest for 5 minutes.
Garnish with freshly chopped parsley for a burst of color and flavor.
Serve hot and enjoy the delicious combination of juicy chicken thighs and roasted vegetables.
Nutritional Facts:
Per serving (based on 6 servings):
Calories: 450-500 kcal
Protein: 25-30 grams
Carbohydrates: 25-30 grams
Fats: 30 grams (mostly from chicken fat, butter, and olive oil)
Fiber: 3-5 grams (from vegetables)
Sugars: 8 grams (from honey and sweet chili sauce)
Cholesterol: 150-200 mg
This dish provides a balance of protein, fats, and carbohydrates, making it hearty and satisfying. It’s also loaded with vitamins and minerals like potassium, iron, and vitamin C from the vegetables.
Cooking Tips:
Searing the Chicken: Always start by searing the chicken thighs skin side down. This helps the skin become crispy while locking in the moisture inside the chicken.
Basting: Halfway through baking, baste the chicken with the sauce to ensure it’s moist and flavorful.
Adjust the Sauce: Feel free to adjust the sauce’s sweetness and spice to your preference. Add extra chili sauce for more heat or extra honey for a sweeter glaze.
Vegetable Variations: You can swap the potatoes and carrots for other root vegetables like sweet potatoes, parsnips, or even Brussels sprouts.
Monitor the Temperature: To ensure the chicken is thoroughly cooked, use a meat thermometer to check that it has reached an internal temperature of 165°F (75°C).
Storage Tips:
Refrigerating: Once cooled, store the chicken and vegetables in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Freezing: If you want to freeze leftovers, place the chicken and vegetables in freezer-safe containers or zip-lock bags. They can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and warm in the oven at 350°F (175°C) until heated through.
Reheating: For best results, reheat the chicken thighs in the oven to maintain their crispy texture. You can also microwave them, but the skin may not stay as crispy.
Frequently Asked Questions (FAQs):
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