4TablespoonsOyster Sauce(see blog post for substitutions)
4Tablespoonslow sodium soy sauce
1/2red bell peppercut into thin strips
1/2orange or yellow bell peppercut into thin strips
1/2yellow onioncut into thin strips
Preheat oven to 425° F. Place chicken thighs in a large bowl.
In a small measuring cup, whisk together olive oil, oyster sauce, soy sauce, garlic, salt and pepper. Pour half the mixture over the chicken and toss until well coated.
Add the peppers and onions to the bowl and pour the remaining sauce over the chicken and vegetables and toss again until well coated.
Line a baking sheet with a silicone baking mat or tin foil. If using tin foil (or the sheet pan directly) brush a small amount of oil onto the pan/foil.
Add the chicken and vegetables to the baking sheet in a single layer and bake for 20 minutes. Remove from oven when temperature reaches 165° F. For slightly crispy, more roasted vegetables, continue cooking under the broiler on high for an additional 3 minutes, watching closely. (Broiler step is optional).
Here's a simple tip if you are using more than 4 chicken thighs. Simply increase the olive oil, oyster sauce and soy sauce by 1 Tablespoon per chicken thigh.