Ingredients

The following ingredients have 4 Servings
  • 4 skinless boneless chicken thighs ((approximately 1 pound))
  • 4 Tablespoons extra virgin olive oil
  • 4 Tablespoons Oyster Sauce ((see blog post for substitutions))
  • 4 Tablespoons low sodium soy sauce
  • 3 cloves garlic (minced)
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 1/2 red bell pepper (cut into thin strips)
  • 1/2 orange or yellow bell pepper (cut into thin strips)
  • 1/2 yellow onion (cut into thin strips)

Instruction

  • Preheat oven to 425° F. Place chicken thighs in a large bowl.
  • In a small measuring cup, whisk together olive oil, oyster sauce, soy sauce, garlic, salt and pepper. Pour half the mixture over the chicken and toss until well coated.
  • Add the peppers and onions to the bowl and pour the remaining sauce over the chicken and vegetables and toss again until well coated.
  • Line a baking sheet with a silicone baking mat or tin foil. If using tin foil (or the sheet pan directly) brush a small amount of oil onto the pan/foil. 
  • Add the chicken and vegetables to the baking sheet in a single layer and bake for 20 minutes. Remove from oven when temperature reaches 165° F. For slightly crispy, more roasted vegetables, continue cooking under the broiler on high for an additional 3 minutes, watching closely. (Broiler step is optional).