Thai Basil Chicken with Summer Vegetables Sheet Pan
This advanced Thai-inspired recipe brings summer to your kitchen with its aromatic basil, succulent chicken, and crisp vegetables, all roasted on a single sheet pan. Perfect for a summer gathering or an impressive family meal, this dish balances rich flavors with a healthy approach.
Ingredients
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch pieces
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 1/2 cups cherry tomatoes, halved
- 2 red bell peppers, cut into 1-inch pieces
- 1 large zucchini, sliced into half-moons
- 1 cup fresh Thai basil leaves
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
- Lime wedges, for serving
Method
- In a large bowl, combine the fish sauce, soy sauce, brown sugar, vegetable oil, garlic, and ginger. Add the chicken pieces and toss well to coat. Marinate in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Spread the marinated chicken pieces evenly on the baking sheet. Distribute the cherry tomatoes, red bell peppers, and zucchini around the chicken pieces.
- Roast in the oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Remove the sheet pan from the oven and immediately sprinkle with fresh Thai basil leaves. Season with flaky sea salt and black pepper to taste.
- Serve hot with fresh lime wedges on the side for an added zesty kick.