Photo: Jennifer CauseyRee Drummond shares a fast weeknight dinner from her new cookbookThe Pioneer Woman Cooks—Super Easy!“It’s sweet, sticky chicken and veggies with charred and caramelized edges—and it’s done on a sheet pan in about 30 minutes. What’s not to love?““Using a store-bought sauce makes it super easy,” says the Food Network star. “You can bump up the flavor of the sauce with garlic or chile oil if you’re in the mood!” Looking to make the meal more filling? Drummond recommends “serving this recipe with rice or noodles for a heartier meal.“IngredientsIngredient Checklist1 lb. fresh asparagus, trimmed, cut into 2-in. pieces1 lb. fresh broccoli, cut into small florets12 tricolor mini peppers (10 oz.), stemmed and halved lengthwise1 large red onion, cut into bite-size chunks8 scallions, halved lengthwise, and cut crosswise into 1-in. pieces1 ½ cups teriyaki sauce8 boneless, skinless chicken thighs (2 lbs. total)1 teaspoon grated lime zest (from 1 lime)Sesame seeds and cilantro leaves, for garnishDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Place asparagus, broccoli, mini peppers, onion and scallions on a large rimmed baking sheet lined with aluminum foil; drizzle with ¾ cup of the teriyaki sauce, and toss to coat. Divide remaining ¾ cup teriyaki sauce between two bowls. Arrange chicken thighs on top of veggies; brush teriyaki sauce from one of the bowls all over chicken.Step 2Bake in oven until vegetables are just tender and chicken is almost cooked through (thermometer reads about 145°), 18 to 20 minutes. Remove from oven. With a clean brush, brush chicken with sauce from second bowl.Step 3Turn oven to broil. Return baking sheet to oven; broil until some of the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch carefully to make sure the sauce does not burn.Step 4Remove from oven. Sprinkle with lime zest; garnish with sesame seeds and cilantro. Serve immediately.TipsIf you have bone-in thighs or drumsticks in the fridge, use them! They will take longer to cook, however, so bake the chicken for 25 to 30 minutes or until a thermometer reads 165°.
Photo: Jennifer Causey
Ree Drummond shares a fast weeknight dinner from her new cookbookThe Pioneer Woman Cooks—Super Easy!“It’s sweet, sticky chicken and veggies with charred and caramelized edges—and it’s done on a sheet pan in about 30 minutes. What’s not to love?““Using a store-bought sauce makes it super easy,” says the Food Network star. “You can bump up the flavor of the sauce with garlic or chile oil if you’re in the mood!” Looking to make the meal more filling? Drummond recommends “serving this recipe with rice or noodles for a heartier meal.“IngredientsIngredient Checklist1 lb. fresh asparagus, trimmed, cut into 2-in. pieces1 lb. fresh broccoli, cut into small florets12 tricolor mini peppers (10 oz.), stemmed and halved lengthwise1 large red onion, cut into bite-size chunks8 scallions, halved lengthwise, and cut crosswise into 1-in. pieces1 ½ cups teriyaki sauce8 boneless, skinless chicken thighs (2 lbs. total)1 teaspoon grated lime zest (from 1 lime)Sesame seeds and cilantro leaves, for garnishDirectionsInstructions ChecklistStep 1Preheat oven to 400°. Place asparagus, broccoli, mini peppers, onion and scallions on a large rimmed baking sheet lined with aluminum foil; drizzle with ¾ cup of the teriyaki sauce, and toss to coat. Divide remaining ¾ cup teriyaki sauce between two bowls. Arrange chicken thighs on top of veggies; brush teriyaki sauce from one of the bowls all over chicken.Step 2Bake in oven until vegetables are just tender and chicken is almost cooked through (thermometer reads about 145°), 18 to 20 minutes. Remove from oven. With a clean brush, brush chicken with sauce from second bowl.Step 3Turn oven to broil. Return baking sheet to oven; broil until some of the sauce starts to caramelize on the chicken, 3 to 4 minutes. Watch carefully to make sure the sauce does not burn.Step 4Remove from oven. Sprinkle with lime zest; garnish with sesame seeds and cilantro. Serve immediately.TipsIf you have bone-in thighs or drumsticks in the fridge, use them! They will take longer to cook, however, so bake the chicken for 25 to 30 minutes or until a thermometer reads 165°.
Ree Drummond shares a fast weeknight dinner from her new cookbookThe Pioneer Woman Cooks—Super Easy!“It’s sweet, sticky chicken and veggies with charred and caramelized edges—and it’s done on a sheet pan in about 30 minutes. What’s not to love?”
“Using a store-bought sauce makes it super easy,” says the Food Network star. “You can bump up the flavor of the sauce with garlic or chile oil if you’re in the mood!” Looking to make the meal more filling? Drummond recommends “serving this recipe with rice or noodles for a heartier meal.”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
Tips
If you have bone-in thighs or drumsticks in the fridge, use them! They will take longer to cook, however, so bake the chicken for 25 to 30 minutes or until a thermometer reads 165°.
source: people.com
