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Sweet and Sour Sheet-Pan Chicken

Serious Eats' trending sheet-pan dinner — chicken thighs and bell peppers roasted at 450F, then broiled with a sticky sweet-and-sour glaze of apricot preserves, rice vinegar, ketchup, and soy sauce. Serve over steamed rice.

Ingredients

1 1/2 lbs boneless skinless chicken thighs, cut into pieces
2 medium red and/or orange bell peppers, cut into pieces
1 medium yellow onion, cut into 1-inch pieces
2 tbsp neutral oil
2 1/2 tsp kosher salt
1 tsp black pepper
1/2 cup apricot preserves
3 tbsp rice vinegar
3 tbsp ketchup
3 tbsp soy sauce
1 tbsp dark brown sugar
1 tsp grated fresh ginger
1 clove garlic, minced
6 oz sugar snap peas, trimmed
Steamed white rice, for serving

Instructions

Preheat oven to 450F with a baking sheet inside. Toss chicken, bell peppers, onion, oil, salt, and pepper; spread on the hot sheet and roast until beginning to brown, 10-12 minutes.
Whisk apricot preserves, rice vinegar, ketchup, soy sauce, brown sugar, ginger, and garlic until smooth. Set aside 1/2 cup glaze in a saucepan.
Add sugar snap peas and remaining glaze to the chicken; toss to coat. Broil until chicken is browned and reaches 175F, 3-5 minutes.
Simmer the reserved glaze until slightly thickened, about 3 minutes. Brush chicken with thickened glaze and broil 1-2 minutes more until caramelized. Serve over rice.

🍸 Suggested Cocktail Pairing

🍸

White Negroni

🌿 Gin

Lighter spirits like gin or vodka pair elegantly with chicken, while rum adds tropical flair.

A pale twist on the classic — gin, Suze (or Lillet Blanc), and Cocchi Americano instead of Campari and sweet vermouth. Bitter, herbal, and beautifu...

View Cocktail Recipe →

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