Baked Sweet-and-Sour Chicken

Total Time:
40 min
20 min
20 min

4 servings

  • 3 tablespoons ketchup
  • 2 tablespoons orange marmalade or apricot preserves
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons balsamic vinegar
  • 1 1 -inch piece ginger, peeled and finely grated
  • Large pinch of cayenne pepper (optional)
  • 2 bell peppers (1 red, 1 yellow), quartered lengthwise
  • 1 bunch scallions, cut into 3-inch pieces
  • 3 teaspoons extra-virgin olive oil
  • Kosher salt
  • 8 skin-on, bone-in chicken thighs (3 to 3 3/4 pounds)
  • Cooked white rice, for serving (optional)
  • Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.

  • Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.

  • Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

  • Per serving: Calories 542; Fat 32 g (Saturated 8 g); Cholesterol 168 mg; Sodium 618 mg; Carbohydrate 16 g; Fiber 2 g; Protein 47 g

  • Photograph by Christopher Testani

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Good Food for Less