One Pan – Double Duty! Pan-Asian Chicken Thighs
What dinner can be made using only one pan and contains elements of both Korean and Thai cuisines? One-Pan-Asian Chicken Thighs … with roasted vegetables!
Add a chopped salad, and dinner is served.
Why One-Pan Asian Chicken?
I found a great-looking recipe for Korean chicken thighs, but was missing a few of the key ingredients – honey and gochujang, to name a few.
I used the ingredients I had, including raisins, applesauce, and Thai chili paste. The result was something probably a lot different than the recipe I found online, but the family raved! So, I’m going to share it with you.
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One-Pan-Asian Chicken
- Total Time: 60 – 75 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This deliciously sweet-and-spicy chicken recipe comes with a side dish attached! Roast the chicken on a rack above your favorite vegetables, so the drippings and seasoning from the chicken will flavor the vegetables while they both cook.
You will need
- a food processor
- a sturdy sheet pan, at least 9″ x 13″
- stainless steel rack that fits over the sheet pan. Here’s the one I use.
Ingredients
1/4 cup raisins
2 cloves of garlic
1 teaspoon fresh ginger (or 1/2 teaspoon powdered ginger)
1 teaspoon toasted sesame oil
1/4 cup unsweetened applesauce
3 tablespoons coconut aminos (or soy sauce – skip adding any other salt if using soy sauce)
1 tablespoon Thai chili paste
6 chicken thighs, bone-in, with skin
3 – 4 cups of your favorite vegetables. I used cabbage, broccoli, and sweet potatoes.
Instructions
Make the Marinade
- Put the raisins, along with a few tablespoons of water, into the bottom of your food processor. Let the raisins soak for a few minutes while you gather the rest of the marinade ingredients.
- Add the rest of the ingredients, except for the chicken thighs, to the processor and blend until you have a smooth paste.
Prepare the Chicken
- Preheat oven to 425’F
- Line your cookie sheet with aluminum foil and lightly coat with nonstick spray or oil.
- Place your chicken thighs on the prepared pan (if using coconut aminos and not soy sauce, salt both sides of the chicken).
- Pour the marinade paste over the chicken, rotating it a few times so both sides of the chicken are covered.
Prepare the vegetables
- Chop up 3 – 4 cups of your favorite vegetables. I used cabbage, broccoli, and sweet potatoes here, but options are endless. You can even use frozen vegetables, but thaw them in the microwave first.
- Remove the raw chicken-and-marinade from the pan and set it aside on a plate.
- Dump your chopped veggies into the pan where the chicken was and toss them around a little to get some of the marinade on them.
Assemble and Roast
- Put your rack over the vegetables.
- Put the chicken on top of the rack.
- Bake at 425’F for 30 – 45 minutes, depending on how big your thighs are (😂 ). The chicken is done when the internal temperature reaches 165’F.
- Serve. In keeping with the one-pan idea, I just removed the rack, and put the chicken atop the vegetables, still in the pan. Winner, winner!! 🐓
Notes
The nutrition information is for the chicken only, using coconut aminos instead of soy sauce. I didn’t include the vegetables because the nutrition information for them can vary a lot, depending on what types of veggies you use, and how much.
Nice rack!! Thanks, I’m so glad you like it. 😂 Cool your cookies on it, broil your chicken on it, throw it in the dishwasher. Get your very own (they come in packs of two – bonus!!) here.
- Prep Time: 30 minutes
- Cook Time: 30 – 45 minutes
- Category: Main
- Method: Roast
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 284
- Fat: 11.9 g
- Carbohydrates: 8.3 g
3 Comments
Kate M
Yum yum! My husband made this a week ago–then made it again tonight! All of us loved the chicken thighs, and my kids even happily ate their veggies. This is going in the rotation for sure!
Brook Hagen
Thanks for the kind words, Kate! I’m glad to hear that kids – not my own – loved this, too. 😊
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