Asian Chicken Thigh and Asparagus Sheet Pan Supper
I love myself some sheet pan suppers! My SIL introduced me to them a few weeks ago and I have already made 5 or 6 very different takes on the sheet pan supper (forever to be know on this site as SPS!). This one was bright and pretty with very fresh tasting veggies paired with bone-in chicken thighs.
Ingredients
- chicken thighs - skin-on bone-in
- asparagus - 1 small bunch
- onion - 1 small yellow
- celery - 1 stalk
- carrots - 3 medium, tri-color
- mushrooms - 8 white button
- cooking spray
- olive oil - 2 Tbsp
- gluten free tamari sauce - 1 Tbsp
- toasted sesame oil - 1 tsp
- ginger powder - 1/2 tsp
- 5 spice powder - 1/4 tsp (optional)
- salt and pepper
Instructions
- Set oven to 400 degrees
- Line a cookie sheet with foil and spray with cooking spray for easy clean up
- Salt and pepper both sides of chicken pieces and lay skin side down on sheet
- Place in oven and bake for 15 minutes
- While chicken is baking dice all veggies into large chunks/pieces
- Place veggies in a bowl or gallon freezer bag and toss with oils, soy sauce and seasoning
- When 15 min has passed remove sheet from oven.
- Flip chicken thighs and scatter veggies on sheet, salt and pepper to season
- Put back in oven for 25 more minutes, stir veggies halfway through
- Meal can be served as described for a gluten free, paleo meal, or can be served over rice
