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    Chicken With Red Pepper Sauce

    January 19, 2024

    Chicken thighs and carrots go into the oven with a savory-sweet red pepper sauce, and are served with fluffy quinoa and crunchy cucumbers in a turmeric vinaigrette for this easy sheet pan meal.

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    a bowl of quinoa topped with chicken with red pepper sauce, roasted carrots, cucumbers and drizzled with turmeric vinaigrette
    Photography by Gayle McLeod

    Our favorite chicken sheet pan dinners

    Saucy Baked Chicken Thighs

    We love a quick and easy baked dinner! Chicken thighs are marinated with a savory red pepper sauce that has just a kiss of sweetness. We pile on the flavor with a zippy turmeric vinaigrette, and serve it all in a bowl with fluffy Perfect Quinoa and crunchy sliced cucumbers. If you have any leftover sauce, save it and drizzle it over our Baked Chicken, Baked Chicken Wings or Oven Baked Chicken Thighs!

    roasted red peppers, spices, chicken thighs, carrots, cucumbers, olive oil, cilantro, salt, pepper and quinoa in prep bowls

    Ingredients You’ll Need For Chicken With Red Pepper Sauce

    • For the red pepper sauce – roasted red peppers, garlic, paprika, cayenne, salt, olive oil, thyme, and honey
    • In the oven – boneless, skinless chicken thighs and two large carrots
    • For the bowl – quinoa or rice, and sliced cucumbers
    • Turmeric vinaigrette – olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt. If you love turmeric, try our Rice Bowl with Turmeric Ginger Chicken.
    roasted red peppers, garlic, paprika, cayenne, salt, olive oil, thyme & honey being added to a blender.
    chicken thighs being tossed in red pepper sauce marinade
    chicken thighs tossed in red pepper sauce and sliced carrots on a baking sheet ready to be roasted in the oven
    olive oil, apple cider vinegar, shallot, turmeric, mustard, honey & salt being mixed in a jar to make turmeric vinaigrette

    How to Make This Easy Baked Chicken Thigh Recipe

    1. Make the red pepper sauce. In a blender, add the roasted red peppers, garlic, paprika, cayenne, salt, olive oil, thyme, and honey and blend until smooth. Reserve ¼ cup of the sauce in a small bowl.

    2. Toss the chicken. Transfer the remaining sauce to a large bowl. Add the chicken and toss to coat. Use immediately or marinate refrigerated for up to 2 hours.

    3. Bake the chicken and carrots. Bake the carrots and chicken on a sheet pan.

    4. Make the dressing. In a small jar, combine the olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt. Seal the jar and shake until the dressing is emulsified.

    5. Assemble the bowls. Divide the cooked quinoa among 4 bowls. Top with the sliced chicken, roasted carrots, and cucumbers. Drizzle with vinaigrette and reserved sauce, then sprinkle with parsley and pepper to serve.

    turmeric vinaigrette in a jar made with olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt.
    chicken in red pepper sauce and roasted carrots on a sheet pan

    How to Store Baked Chicken Leftovers + Tips

    • Leftovers should be eaten within 3-4 days, and the cooked chicken and carrots can be frozen for up to three months. Cooked quinoa can be stored in the freezer for up to six months.

    • Leftover red pepper sauce would be great stirred into pasta, with a big dollop of ricotta on top. Or drizzle it over roasted veggies to jazz things up.

    • You can substitute other cooked grains for this bowl, like our Cilantro-Lime Rice, White Rice, or Brown Rice.

    a bowl of quinoa topped with chicken with red pepper sauce, roasted carrots, cucumbers and drizzled with turmeric vinaigrette
    a bowl of quinoa topped with chicken with red pepper sauce, roasted carrots, cucumbers and drizzled with turmeric vinaigrette

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    Chicken With Red Pepper Sauce

    Updated on January 19, 2024

    • Serves:  6
    • Prep Time:  15 min
    • Cook Time:  25 min
    • Calories:  270
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    Ingredients

    • 1 cup roasted red peppers, drained
    • 2 garlic cloves
    • 1 teaspoon smoked paprika
    • ¼ teaspoon cayenne pepper
    • 1¼ teaspoons sea salt
    • 3 tablespoons extra-virgin olive oil, plus more for greasing
    • ½ teaspoon dried thyme
    • 2 teaspoons honey
    • 1½ pounds boneless, skinless chicken thighs
    • 2 large carrots, halved lengthwise and cut into 2-inch pieces
    • 4 cups cooked quinoa or rice, for serving (optional)
    • 2 Persian cucumbers, sliced into ½-inch-thick rounds
    • Freshly cracked black pepper, for serving
    • ¼ cup minced flat leaf parsley

    Turmeric Vinaigrette

    • ⅓ cup extra-virgin olive oil
    • 2 tablespoons unfiltered apple cider vinegar
    • ½ shallot, finely minced
    • ½ teaspoon ground turmeric
    • 1 teaspoon Dijon mustard
    • 1 teaspoon honey
    • ½ teaspoon sea salt

    Method

    1. Make the chicken. To the base of a blender, add the roasted red peppers, garlic, paprika, cayenne, 1 teaspoon of the salt, 2 tablespoons of the olive oil, thyme, and 1 teaspoon of the honey. Blend until smooth, about 3 minutes. Reserve ¼ cup of the sauce in a small bowl. Transfer the remaining sauce to a large bowl. Add the chicken and toss to coat. Use immediately or marinate refrigerated for up to 2 hours.

    2. Preheat the oven to 400°F with racks in the center and top positions. Grease a rimmed sheet pan.

    3. Add the carrots to the prepared sheet pan and drizzle with remaining 1 tablespoon of oil and remaining 1 teaspoon of honey. Sprinkle with the remaining ¼ teaspoon of salt and toss until coated. Spread out into an even layer and then nestle in the chicken. Roast on the center rack for 18 minutes.

    4. Turn on the broiler, drain off any liquid that has accumulated on the sheep pan, then transfer to the top rack. Broil until the carrots are tender and the internal temperature of the chicken reads 165°F on an instant read thermometer, about 4-5 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes before slicing.

    5. Meanwhile, make the dressing. In a small jar, combine the olive oil, apple cider vinegar, shallot, turmeric, mustard, honey and salt. Seal the jar and shake until the dressing is emulsified.

    6. Divide the cooked quinoa, if using, among 4 bowls. Top with the sliced chicken, roasted carrots, and cucumbers. Drizzle with vinaigrette and reserved sauce, then sprinkle with parsley and pepper to serve.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories 270
    • Protein 23 g
    • Carbohydrates 17 g
    • Total Fat 12 g
    • Dietary Fiber 5 g
    • Cholesterol 0 mg
    • sodium 1039 mg
    • Total Sugars 7 g

    Chicken With Red Pepper Sauce

    Questions & Reviews

    Join the discussion below.

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    • Claire

      Any sub suggestions for the honey? Would maple syrup work? Feeding a baby so can’t do honey quite yet

      It just adds sweetness. We'd recommend using sugar instead of maple syrup so the flavor isn't effected.

    • Blair

      This was amazingggg. 10 stars!! The combination of flavors is so good. Will be absolutely be keeping this one on repeat.

      Thanks Blair, glad you enjoyed it!

    • Kelly

      Flavors were great. I used regular English cucumbers and added a little bit of arugula as an added garnish to finish with the turmeric dressing. I used my magic bullet smoothie maker to process the sauce in lieu of getting out my blender. I tossed a sliced red onion with the chicken and the carrots because I had it. I will make this again later in the winter time and maybe add a little more spice to the roasted red pepper sauce. Love your recipes!

      Thanks Kelly! So glad you enjoyed this!

    • Jenn

      Fantastic and easy! 5 Stars!

      Thanks Jenn!