Sheet Pan Chicken Thighs with Citrus-Chipotle Glaze

Sheet Pan Chicken Thighs with Citrus-Chipotle Glaze

from beyondmeresustenance.com
40 min

Ingredients

  • 16-24 ounces chicken thighs
  • 2 sweet potatoes (see notes). peeled and cut in 1/4" slices
  • 2 Mexican grey or zucchini squash, cut in 3/4" slices
  • several shallots or 1 red onion, cut into wedges or chunks
  • 2 bell peppers (red, yellow, or orange), cut in chunks
  • 1 cup tiny tomatoes
  • sea salt and fresh ground pepper
  • cilantro and/or scallions for garnish
  • Orange slices for garnish
  • 1 (or 2 if you like heat) chipotle chiles with about a tablespoon +/- adobo
  • 1 blood (or other) orange, zest and juice
  • 1 lime, zest and juice
  • 1 lemon (Meyer is great!), zest and juice
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic, minced
  • 1/2-1 teaspoon agave nectar or honey
  • 1/2 teaspoon sea salt
  • several grinds pepper

Directions

  1. 1

    Preheat oven to 400 degrees (375 convection roast).

  2. 2

    Prepare the glaze - Add the glaze ingredients to a small food processor. Pulse until smooth. Taste for sweetness and seasoning. Add to a large bowl.

  3. 3

    Prepare the chicken and vegetables - Cut the squash in fairly thick slices, and the sweet potatoes in thinner slices (they require more time). If the shallots are large, cut in half lengthwise. Cut the bell peppers in chunks. See photos for reference. Cut away any excess fat on the chicken thighs. Add the prepared vegetables and chicken to the glaze. Toss to coat.

  4. 4

    Roast the chicken and vegetables - Using a slotted spoon, add the vegetables and chicken thighs to 1 or 2 sheet pans in a single layer. Don't pour the remaining glaze or you'll have boiled not roasted food. Every 10 minutes or so, brush with remaining glaze. Roast until chicken juices are clear (160-165 degrees internal temperature). Vegetables should be tender. I find this takes 30-40 minutes.

  5. 5

    Serve - Taste and adjust seasoning if necessary. Garnish as desired. Enjoy!