This is one of my favorite summer dinners in a pinch. The smokiness of that chipotle paired with the sweetness of the honey is a flavor combo that I will never get tired of.
Not to mention, sheet pan dinners are probably my favorite way to prepare dinner in a hurry. This one uses some little shortcuts to get that crispy exterior while still holding on to that juicy interior.
Now this brings me to my most important point when we are discussing roasting… So many people mess this part up almost every time. It’s not your fault btw, nobody has told you how to do it the right way. But from here on out? This is how we roast.
Spread your shit out on the pan with SPACE. Stop piling up all of your ingredients in the middle of the pan. Space allows for things to roast. Most (all) fresh ingredients contain a ton of moisture. If you pile them on top of one another, it just makes them steam instead of getting that true roast which is where all the flavor from that crispy exterior, all of the fat rendering out…
THAT is how you roast. And from this day forth, thou shalt roast accordingly.
Carry on, you animals.
Est Time: 45-60 min
Serves: 4-6
Ingredients:
1½ lbs boneless skinless chicken thighs, left whole
(yes you can use chicken breasts instead….)
2-3 cups frozen corn
2 bell peppers, cut into big chunks
1 red onion, cut into wedges
2 tbsp olive oil
Salt
Black pepper
Garlic powder
¼ cup honey
Juice of 2 limes
1 chipotle pepper in adobo, minced
1 tbsp adobo sauce
2 cloves garlic, minced
1 tbsp soy sauce
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