- 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