Description
This sweet-spicy sheet pan miracle will become your new weeknight savior. Skip the takeout and roast up this flavor-packed dinner that’s ready faster than delivery!
Ingredients
Scale
- 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
- 1/3 cup (80ml) sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha (optional)
- 1 tablespoon fresh lime juice
- Fresh cilantro or green onions for garnish (optional)
Instructions
- In a medium bowl, whisk together sweet chili sauce, soy sauce, honey, minced garlic, rice vinegar, sriracha (if using), and lime juice. Reserve half for later use.
- Pat chicken thighs dry with paper towels. Place in a large bowl with 1/4 cup of the sauce mixture. Toss to coat and refrigerate for at least 30 minutes if time allows.
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
- In a large bowl, toss all vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Spread vegetables in a single layer on the baking sheet and roast for 10 minutes.
- Remove baking sheet from oven. Push vegetables toward edges and place marinated chicken thighs skin-side up in the center. Drizzle chicken with remaining 1 tablespoon olive oil and season with remaining salt and pepper.
- Return to oven and roast for 25-30 minutes, or until chicken reaches 165°F (74°C). Halfway through cooking, brush chicken with some reserved sauce and toss vegetables gently.
- Once cooked, brush chicken with remaining sauce, let rest for 5 minutes, then serve garnished with cilantro or green onions if desired.