These Easy Chicken Thighs in Peanut Sauce With Green Beans take little time, leave you with little cleanup, and are hella delicious.
This is my personal review for The Ultimate One-Pan Oven Cookbook by Julia Konovalova © Page Street Publishing, 2018. This book was gifted to me by the publisher in exchange for review. Opinions are my own.
Sheet pan dinners are something I’ve been wanting to phase into my routine for a while now. When I first heard about them, I thought the idea was more of a trend; one that would quickly disappear once people realized that a pan full of different foods wouldn’t all necessarily cook to proper doneness in the same amount of time. But, it can be done. And when done properly, it’s some kind of domestic magic.
As someone who loves to cook meals ands eat well, one thing that terrifies me about becoming a first time mom this year is not having the time or energy to get in the kitchen. My parents will be with us for two weeks, and I know my mum will happily make meals for us on the reg, but what about after?
Needless to say, this cookbook has come into my life at a perfect time. (I could hug you, Julia!)
The Ultimate One-Pan Oven Cookbook.
Julia Konovalova, a friend of mine and the powerhouse behind Imagelicious, released her first cookbook this year. (#Goals!) The book is over 160 pages full of beautifully-shot recipes that use nothing but a sheet pan, roasting pan, or Dutch oven, etc.
At first blush, the takeaway is that this book is full of quick and easy dinners. And that’s true! But diving into the book further, you’ll quickly learn that these one-pan dinners can actually be pretty damn exciting, too. As a blogger and recipe developer myself, I’ve always had a hard time coming up with sheet pan dinners. I only have a few on the blog—including my Sheet Pan Shrimp Fajitas. Yet Julia was able to come up with 75 recipes! All ranging from hearty breakfasts to unique desserts.
Recipes that stuck out to me.
There were several. When it came to choosing a recipe to recreate for this review, I was torn between so many of Julia’s tantalizing creations. Here are a few that piqued my interest:
- Make-Ahead Leek and Goat Cheese Strata (Page 15)
- Baked Smoked Salmon and Goat Cheese Egg-in-a-Hole Two Ways (Page 23)
- Hoisin Maple-Glazed Salmon With Vegetables (Page 45)
- No-Boil Ricotta and Broccoli Pasta Bake (Page 49)
- Baked Haddock With Cherry Tomatoes, Capers, and Lemon (Page 54)
- Cod, Asparagus, and Radicchio With Creamy Sauce (Page 69)
- Roast Beef With Sun-Dried Tomatoes and Kalamata Olives Tapenade (Page 84)
- Roasted Tomatoes and Chicken Panzanella Salad (Page 104)
- Simple Apricot and Plum Cobbler (Page 162)
…and, of course, these Easy Chicken Thighs in Peanut Sauce With Green Beans.
Easy Chicken Thighs in Peanut Sauce With Green Beans.
I chose this recipe because it had been ages since I’d enjoyed a savory peanut-y recipe with a punch. Also, it just sounded so simple. (Spoiler alert: it was.)
As I was gingerly slathering the chicken thighs with spicy peanut sauce, I thought to myself, this is a dream! There I was, putting together a quick and substantial dinner with very little prep and effort. I could get used to this.
Not only do I look forward to taking advantage of Julia’s recipes after I have my baby, but I’m totally going to gift this book to my neighbor when she has hers next month. Anyone can benefit from this book, but I think there’s something a little extra special about it when you’re nervously preparing to raise a family and worry about having the energy to fork out fabulous home-cooked meals—stress free.
Easy Chicken Thighs in Peanut Sauce With Green Beans
- 2 TBSP olive oil, divided
- 1/4 cup smooth peanut butter
- 2 TBSP fresh-squeezed lemon juice
- 4 TBSP orange juice (fresh-squeezed or a good bottled brand works)
- 2 TBSP soy sauce
- 2 TBSP Sriracha
- 6 skinless, boneless chicken thighs
- 3/4 lb green beans
- Kosher salt and cracked black pepper, to taste
- Preheat oven to 425ºF.
- Mix 1 TBSP of the olive oil with the peanut butter, lemon juice, orange juice, soy sauce, and Sriracha in a bowl. Whisk the sauce well, until the peanut butter has dissolved and the mixture is cohesive. (This is easier if the peanut butter is warmed up for 20-30 seconds in the microwave beforehand, but that step is optional.)
- Place the chicken thighs in the middle of a nonstick baking sheet, ensuring that the chicken thighs are fully flattened. Pour half of the sauce over the thighs; flip the thighs over, then pour the rest of the sauce over the thighs. Make sure the sauce is evenly distributed over the chicken.
- Place the green beans around the chicken thighs in one layer. Drizzle the remaining olive oil over the beans and season with salt and pepper. Lightly toss with your hands or tongs to evenly coat.
- Bake the chicken and green beans for 30 minutes or until the chicken thighs are cooked through with an internal temperature of 165ºF; the peanut sauce should also be thickened.
- Serve with rice, or skip the rice and double the amount of green beans cooking them on a separate pan.