Name: Sweet Chili Roasted Chicken and Vegetables
Prep time: 15 min
Cook time: PT-484362H29M32S
Total time: 1 h 10 min
Cuisine: Asian Fusion
Ingredients: 1 tbsp olive oil; 1/4 cup sweet chili sauce; 2 tbsp soy sauce; 1 tbsp honey; 1 tbsp rice vinegar; 3 cloves garlic, minced; 1 tsp ginger, grated; 2 medium sweet potatoes, peeled and cubed; 1 red bell pepper, sliced; 1 zucchini, sliced; 1/2 red onion, sliced; Salt and pepper, to taste; Fresh cilantro, chopped (for garnish)

Description

This Sweet Chili Roasted Chicken and Vegetables recipe combines tender roasted chicken with sweet and tangy chili sauce, resulting in a deliciously flavorful dish. The savory chicken and caramelized vegetables are a perfect match, making it an easy, one-pan meal that’s full of flavor and vibrant colors.

Ingredients

Scale

1 tbsp olive oil
1/4 cup sweet chili sauce
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
3 cloves garlic, minced
1 tsp ginger, grated
2 medium sweet potatoes, peeled and cubed
1 red bell pepper, sliced
1 zucchini, sliced
1/2 red onion, sliced
Salt and pepper, to taste

Fresh cilantro, chopped (for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Chicken: Pat the chicken dry and season with salt and pepper. Set aside.
Make the Sweet Chili Sauce: In a small bowl, combine sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Mix well to combine.
Prepare the Vegetables: In a large bowl, toss the sweet potato cubes, bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread the vegetables evenly on a baking sheet or roasting pan.
Roast the Vegetables: Place the baking sheet in the oven and roast for 20-25 minutes, until the vegetables start to soften.
Glaze the Chicken: While the vegetables are roasting, brush the chicken with the sweet chili sauce mixture.
Add the Chicken: After 20-25 minutes, remove the vegetables from the oven and make space for the chicken on the baking sheet. Place the chicken on top of the vegetables and return to the oven.
Roast the Chicken: Roast for an additional 30-35 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the skin is crispy.

Finish and Serve: Remove from the oven and let the chicken rest for 5-10 minutes before serving. Garnish with freshly chopped cilantro.

Notes

Vegetable Variations: You can swap the vegetables based on what you have—broccoli, carrots, or Brussels sprouts would also work well.
Glaze Thickness: For a thicker glaze, simmer the sweet chili sauce mixture on the stove for 3-5 minutes before using it on the chicken.

Sweetness Adjustments: If you prefer a less sweet dish, reduce the honey or chili sauce to your liking.

Prep Time: 15 minutes
Cook Time: 55-60 minutes
Category: Main Course
Method: Roasting
Cuisine: Asian Fusion, American