Sweet Chili Roasted Chicken and Vegetables

Imagine the enticing aroma of Sweet Chili Roasted Chicken and Vegetables filling your kitchen as the sweet and spicy glaze caramelizes to perfection. This vibrant, flavor-packed dish combines tender chicken thighs with colorful roasted vegetables, all coated in a mouthwatering sweet chili sauce that creates the perfect balance of heat and sweetness. Whether you’re looking for a weeknight dinner winner or an impressive yet easy meal for guests, this Sweet Chili Roasted Chicken and Vegetables recipe delivers incredible flavor with minimal effort. You’ll learn how to create a perfectly balanced one-pan meal that’s as nutritious as it is delicious.

Why You’ll Love This Recipe

This Sweet Chili Roasted Chicken and Vegetables recipe is destined to become a family favorite for several compelling reasons. First, it’s an incredible time-saver – everything roasts together on a single sheet pan, meaning less prep work and virtually no cleanup. The contrast of textures is truly satisfying: juicy, tender chicken with crispy, caramelized skin alongside vegetables that maintain their perfect bite while developing sweet, roasted edges.

The sweet chili glaze creates an irresistible flavor profile that’s both familiar and exciting, with notes of garlic, honey, and chili that complement both the protein and vegetables perfectly. It’s also incredibly versatile – you can adjust the heat level to suit your preference or swap in seasonal vegetables based on what looks fresh at the market.

Perhaps best of all, this dish creates a beautiful presentation with minimal effort. The vibrant colors of the vegetables alongside the glossy, caramelized chicken make for an impressive meal that looks like you spent hours in the kitchen, when in reality, your oven did most of the work for you!

Ingredients

For the Sweet Chili Roasted Chicken and Vegetables, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs (about 6-8 thighs)
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 medium zucchini, sliced into half-moons
• 1 medium red onion, cut into wedges
• 2 cups (300g) broccoli florets
• 3 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided

For the Sweet Chili Sauce:

• 1/3 cup (80ml) sweet chili sauce (store-bought or homemade)
• 2 tablespoons soy sauce (low-sodium preferred)
• 2 tablespoons honey
• 3 garlic cloves, minced
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha (optional, for extra heat)
• 1 tablespoon fresh lime juice

The sweet chili sauce provides the perfect sticky-sweet glaze, while the fresh vegetables offer color, nutrition, and textural contrast to the tender chicken.

Pro Tips

Choose the right chicken: For this Sweet Chili Roasted Chicken and Vegetables recipe, bone-in, skin-on chicken thighs are ideal. The skin renders and crisps beautifully while the bone helps keep the meat juicy during roasting. If you prefer white meat, bone-in chicken breasts will work, but reduce cooking time by about 5-7 minutes to prevent them from drying out.

Perfect your vegetable roasting: Cut your vegetables into similarly sized pieces to ensure even cooking. For vegetables that cook quickly (like zucchini), cut them slightly larger than denser vegetables (like broccoli). Pre-roasting the vegetables for 10 minutes before adding the chicken ensures they’ll develop those desirable caramelized edges without becoming mushy by the time the chicken is done.

Maximize flavor development: For the most flavorful results, marinate the chicken in a portion of the sweet chili sauce mixture for at least 30 minutes (or up to overnight in the refrigerator). Reserve about half of the unused marinade for basting during cooking and as a finishing sauce. This creates multiple layers of flavor – in the chicken, caramelized on the outside, and as a fresh final glaze.

Instructions

Step 1: Prepare the Sweet Chili Sauce
In a medium bowl, whisk together the sweet chili sauce, soy sauce, honey, minced garlic, rice vinegar, sriracha (if using), and lime juice until well combined. Reserve half of this mixture for later use, and set aside.

Step 2: Prepare the Chicken
Pat the chicken thighs dry with paper towels (this helps ensure crispy skin). Place them in a large bowl and add 1/4 cup of the prepared sweet chili sauce mixture. Toss to coat evenly, then cover and refrigerate for at least 30 minutes if time allows.

Step 3: Preheat and Prep
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or foil for easier cleanup. In a large bowl, toss all your prepared vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.

Step 4: Start Roasting the Vegetables
Spread the seasoned vegetables in a single layer on your prepared baking sheet. Roast for 10 minutes to give them a head start since they’ll take longer to cook than the chicken.

Step 5: Add the Chicken
Remove the baking sheet from the oven. Push the vegetables toward the edges to make room for the chicken in the center. Place the marinated chicken thighs skin-side up on the baking sheet. Drizzle the chicken with the remaining 1 tablespoon of olive oil and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 6: Roast Together
Return the baking sheet to the oven and roast for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. About halfway through cooking, brush the chicken with some of the reserved sweet chili sauce and toss the vegetables gently to ensure even roasting.

Step 7: Finish and Serve
Once cooked, remove from the oven and brush the chicken once more with the remaining sweet chili sauce. Let rest for 5 minutes before serving to allow the juices to redistribute. Serve your Sweet Chili Roasted Chicken and Vegetables garnished with fresh chopped cilantro or sliced green onions if desired.

Variations

Pineapple Sweet Chili Chicken and Vegetables: Add 1 cup of fresh pineapple chunks to the vegetable mix before roasting. The natural sugars in the pineapple caramelize beautifully, adding a tropical twist to this spicy-sweet roasted chicken dish. The pineapple’s acidity also helps tenderize the chicken and balances the sweet chili flavors perfectly.

Thai-Inspired Version: Transform your Sweet Chili Roasted Chicken and Vegetables by adding 1 tablespoon of fish sauce and 2 teaspoons of grated fresh ginger to the sweet chili sauce mixture. Swap the regular vegetables for Thai-inspired options like baby corn, snow peas, and Thai eggplant. Finish with a generous sprinkle of Thai basil and crushed peanuts for authentic Thai flavors and textures.

Vegetarian/Vegan Option: Replace the chicken with extra-firm tofu or tempeh, cut into 1-inch cubes and pressed to remove excess moisture. Toss in 1 tablespoon cornstarch before marinating to help create a crispy exterior. Use maple syrup instead of honey in the sauce for a fully vegan dish. The sweet chili glaze works beautifully with plant-based proteins, creating a satisfying meal that even meat-eaters will enjoy.

Storage and Serving

This Sweet Chili Roasted Chicken and Vegetables stores beautifully in an airtight container in the refrigerator for up to 3 days. For best results when reheating, use an oven or air fryer at 350°F (175°C) for about 10 minutes to maintain the crispy exterior of the chicken. Microwaving works in a pinch but will result in softer skin.

For serving, present this colorful dish family-style on a large platter for maximum visual impact. Pair it with jasmine rice or coconut rice to soak up the delicious sweet chili sauce. For a lower-carb option, serve over cauliflower rice or a bed of fresh greens that will wilt slightly from the warm chicken and vegetables.

This versatile dish also makes an excellent meal prep option – portion it into individual containers with rice for quick and flavorful lunches throughout the week. For an extra flavor boost when serving leftovers, drizzle with a little fresh sweet chili sauce and a squeeze of lime juice just before eating.

FAQs

Can I use boneless, skinless chicken breasts instead of thighs?
Yes, you can substitute boneless, skinless chicken breasts, but be careful not to overcook them. Cut them into even pieces and reduce the cooking time to about 20-22 minutes, or until they reach an internal temperature of 165°F (74°C).

How spicy is this sweet chili roasted chicken dish?
Store-bought sweet chili sauce typically offers mild to medium heat. For a spicier version, add the optional sriracha or include 1-2 finely chopped fresh chili peppers. For a milder option, use less sweet chili sauce and increase the honey slightly.

Can I make this dish ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and prep all the vegetables. Store them separately in the refrigerator until ready to cook. You can also fully cook the dish and reheat it, though the vegetables won’t be quite as crisp.

What other vegetables work well in this recipe?
This recipe is very versatile. Try adding cauliflower, Brussels sprouts, sweet potatoes, carrots, or green beans. Just adjust cutting sizes and potentially roasting times based on vegetable density.

Is there a substitute for sweet chili sauce if I can’t find it?
You can make a quick substitute by mixing 3 tablespoons of honey, 1-2 tablespoons of sriracha (depending on heat preference), 1 tablespoon of rice vinegar, and 1 teaspoon of minced garlic.

Conclusion

This Sweet Chili Roasted Chicken and Vegetables is comfort food at its finest — vibrant, sweet-spicy, and satisfyingly wholesome with minimal cleanup. It’s the kind of dish that transforms an ordinary weeknight into something special, bringing together crowd-pleasing flavors in a nutritious package. With its perfect balance of sticky-sweet glaze, juicy chicken, and caramelized vegetables, this one-pan wonder proves that impressive flavor doesn’t require complicated techniques or hours in the kitchen. Give it a try tonight and watch it become a regular request in your home!

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