Description
This sticky-sweet one-pan wonder will have everyone fighting over the last piece of chicken and scraping the pan for those caramelized veggie bits.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1½ lbs or 680g)
- 2 cups (300g) bell peppers (red, yellow, orange), cut into 1-inch chunks
- 2 cups (180g) broccoli florets
- 1 medium red onion (about 200g), cut into wedges
- 2 medium carrots (200g), peeled and cut into ½-inch rounds
- 3 tablespoons olive oil, divided
- ½ cup (120ml) sweet chili sauce
- 2 tablespoons soy sauce
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season with salt and pepper. Toss vegetables with 2 tablespoons olive oil, salt, and pepper in a large bowl.
- In a medium bowl, whisk together sweet chili sauce, soy sauce, garlic, ginger, honey, lime juice, and sesame oil. Set aside ¼ cup for later use.
- Spread vegetables in a single layer on a large rimmed baking sheet, ensuring they’re not overcrowded.
- Rub remaining 1 tablespoon olive oil on chicken thighs and place them skin-side up on top of the vegetables. Brush chicken generously with half of the sweet chili glaze.
- Roast for 25 minutes, then brush chicken with half of the remaining glaze and toss vegetables gently. Return to oven for 15-20 minutes until chicken reaches 165°F (74°C) and has caramelized skin.
- Remove from oven and brush with remaining glaze. Let rest 5 minutes before serving. Garnish with fresh cilantro and lime wedges.