Name: Sheet-Pan Chicken and Vegetables With Thai Red Curry and Peanut-Lime Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons (30 ml) Thai red curry paste; 2 tablespoons (30 ml) neutral cooking oil such as canola oil; 2 teaspoons (6 g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight; 1 teaspoon (5 ml) fish sauce; 1/2 teaspoon freshly ground black pepper; 4 (5- to 7-ounce each; 140 to 200 g each) bone-in, skin-on chicken thighs, trimmed; 12 ounces (340 g) carrots, peeled and cut crosswise into 3-inch lengths ( halved lengthwise if larger than 1 inch in diameter); 12 ounces (340 g) broccoli florets, cut into 1 1/2- to 2-inch pieces (about 4 cups); 3/4 cup (45 g) chopped fresh cilantro; 1/4 cup (35 g) crushed roasted salted peanuts; 1 large red Thai chile, finely chopped (about 1 teaspoon); 4 teaspoons (20 ml) fresh lime juice from 1 lime; 1 teaspoon (5 ml) fish sauce; 1/2 cup (120 ml) canned unsweetened coconut milk, well-shaken and stirred; 2 1/2 tablespoons (40 g) creamy natural peanut butter; 2 tablespoons (30 ml) fresh lime juice (from 1 lime); 1 tablespoon (15 ml) Thai red curry paste; 1 tablespoon (15 ml) fish sauce; 1 teaspoon (5 ml) granulated sugar

Sheet-Pan Chicken and Vegetables With Thai Red Curry and Peanut-Lime Sauce

This sheet-pan chicken gets a major upgrade with bold Thai flavors, crispy thighs, and a duo of sauces for an easy, exciting weeknight dinner.

55 min total 15 min prep 30 min cook 4 558 cal

Instructions

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1 For the Chicken and Vegetables: Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). In a large bowl, stir to combine curry paste, oil, salt, fish sauce, and black pepper. Add chicken, carrots, and broccoli, and use hands to toss to coat evenly. On a rimmed sheet pan, place chicken thighs, skin side up, 1 thigh in each corner. Reserve carrots and broccoli in the bowl; set aside.
2 Bake chicken for 10 minutes. Carefully remove pan and add carrots in space around chicken, in a single layer. Bake until carrots begin to soften, 10 to 15 minutes. Add broccoli to sheet pan in a single layer around carrots and chicken, arranging florets cut-side down, if applicable. Bake until vegetables are tender-crisp and a thermometer inserted into thickest portion of chicken registers at least 175°F (80°C), 5 to 10 minutes. (If needed for browner skin, increase oven temperature to broil without removing baking sheet and broil chicken until skin is crisped and tips of broccoli florets begin to char, 2 to 3 minutes. ) Let rest for 10 minutes before serving.
3 For the Cilantro-Peanut Relish: While chicken and vegetables rest, in a small bowl, stir together cilantro, peanuts, chile, lime juice, and fish sauce. Set aside until ready to use.
4 For the Peanut-Lime Dressing: In a small saucepan, whisk together coconut milk, peanut butter, lime juice, curry paste, fish sauce, and sugar. Bring to a simmer over medium heat, whisking often, until smooth and thickened, about 1 minute.
5 To serve, divide chicken and vegetables evenly among 4 plates. Drizzle with warm peanut-lime dressing, and top with cilantro-peanut relish. Serve immediately.