Sweet Chili Roasted Chicken and Vegetables
This Sweet Chili Roasted Chicken and Vegetables is an easy one-pan dinner packed with bold sweet and spicy flavor. Juicy roasted chicken thighs and tender caramelized vegetables are coated in sweet chili sauce for a balanced, high-protein meal. Perfect for busy weeknights and meal prep.
Ingredients
- Main Ingredients:
- 4 boneless skinless chicken thighs (or breasts)
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 1 zucchini sliced
- 1 cup baby carrots
- 1 tablespoon olive oil
- Sauce & Seasonings:
- ½ cup sweet chili sauce
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Optional: ½ teaspoon red pepper flakes
- Garnish Optional:
- Chopped green onions
- Sesame seeds
- Pantry Staples:
- Parchment paper
Instructions
- Preheat Oven:
- Preheat oven to 400°F.
- Line a large baking sheet with parchment paper.
- Prepare Sauce:
- In a small bowl, mix sweet chili sauce and soy sauce. Set aside.
- Prep Vegetables:
- Toss broccoli, bell pepper, zucchini, and carrots with olive oil, garlic powder, and black pepper.
- Spread evenly on baking sheet.
- Add Chicken:
- Pat chicken dry and place on the sheet pan among the vegetables.
- Brush generously with sweet chili sauce mixture.
- Reserve a small amount of sauce.
- Roast:
- Bake for 25–30 minutes, until chicken reaches 165°F internally.
- Halfway through, stir vegetables and brush chicken with remaining sauce.
- Finish & Serve:
- Let rest 5 minutes.
- Garnish with green onions and sesame seeds.
- Serve warm.
Notes
- Avoid overcrowding the pan to ensure proper roasting.
- Chicken thighs stay juicier than breasts.
- Stir vegetables halfway through for even browning.
- Store leftovers in refrigerator up to 4 days.
- Reheat in oven at 350°F for best texture.
- Not recommended for freezing (vegetables may soften).