Sweet Chili Chicken Thigh Sheet Pan Meal
This sweet chili chicken thigh sheet pan meal combines tender, glazed chicken thighs with roasted vegetables in a single pan, making it an ideal budget-friendly weeknight dinner that can be prepped ahead.
This sweet chili chicken thigh sheet pan meal combines tender, glazed chicken thighs with roasted vegetables in a single pan, making it an ideal budget-friendly weeknight dinner that can be prepped ahead.
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Preheat your oven to 400°F (200°C).
Add the chopped bell pepper, onion, and halved baby potatoes to a large sheet pan.
Drizzle the vegetables with olive oil and season with salt, black pepper, and garlic powder. Toss to combine.
In a separate mixing bowl, season the chicken thighs with salt, pepper, and garlic powder.
Pour the sweet chili sauce over the chicken and toss until the thighs are fully coated.
Arrange the sauced chicken thighs on top of the vegetables on the sheet pan.
Bake for about 35 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with chopped green onions before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 350°F oven until warmed through, or microwave individual portions.
sheet pan · meat thermometer (recommended for checking chicken doneness)
Yes. Chop vegetables and chicken, arrange on the sheet pan, cover with plastic wrap, and refrigerate up to 24 hours. Add the sweet chili glaze just before roasting.
Chicken thighs are safe at 165°F internal temperature, measured at the thickest part without touching bone.
Yes, but reduce cooking time by 5-10 minutes; breasts dry out faster than thighs. Check for doneness at 165°F.
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
Yes. Divide ingredients evenly between two pans; you may need to reduce cooking time slightly since heat circulates better with less crowding.
