Description
This Sweet Chili Roasted Chicken and Vegetables recipe is the perfect combination of savory and spicy, making it an easy, flavorful weeknight dinner. The chicken is roasted to perfection, while the vegetables absorb the sweet and tangy chili glaze, creating a delicious and satisfying meal for the whole family. This one-pan dish is simple to prepare, making cleanup a breeze. Get ready to savor the sweet and spicy flavors in every bite!
Ingredients
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4 bone-in, skinless chicken breasts or thighs
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2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and red onion), chopped
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3 tablespoons sweet chili sauce
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2 tablespoons olive oil
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1 tablespoon soy sauce
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon ground ginger
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Salt and pepper, to taste
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Fresh cilantro (optional, for garnish)
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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In a small bowl, mix together the sweet chili sauce, olive oil, soy sauce, garlic powder, onion powder, ground ginger, salt, and pepper.
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Place the chicken breasts or thighs on the prepared baking sheet. Brush them with half of the sweet chili sauce mixture.
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Add the chopped vegetables around the chicken on the baking sheet. Drizzle the remaining sauce over the vegetables, tossing to coat evenly.
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Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
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Garnish with fresh cilantro, if desired, and serve immediately.
Notes
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For extra flavor, you can marinate the chicken in the sweet chili sauce mixture for 30 minutes before roasting.
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Feel free to customize the vegetables based on what you have on hand or your personal preferences.
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This dish can be served with rice, quinoa, or a side salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion