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Sweet Chili Roasted Chicken and Vegetables

  • Author: Ellie
  • Total Time: 1 hour 30 minutes (including marinating time)
  • Yield: Serves 4-6 1x
  • Diet: Gluten Free

Description

Sweet Chili Roasted Chicken and Vegetables is a perfect blend of savory and sweet, with tender roasted chicken paired with colorful vegetables, all glazed in a flavorful sweet chili sauce. The chicken becomes beautifully caramelized and juicy, while the vegetables soak up all the delicious sauce. This dish is an easy yet impressive meal, perfect for weeknight dinners or a special family gathering. The sweet chili sauce adds just the right amount of heat and sweetness, creating a mouthwatering flavor profile that everyone will love.

Ingredients

Scale

  • 1 whole chicken (about 4–5 lbs)

  • 2 tbsp olive oil

  • 1/4 cup sweet chili sauce

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 2 tbsp honey

  • 4 garlic cloves, minced

  • 1 tsp grated ginger

  • 1 tsp paprika

  • Salt and pepper, to taste

  • 1 cup baby carrots

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 zucchini, sliced

  • 1 red onion, quartered

  • 1 tbsp sesame seeds (optional, for garnish)

  • 2–3 green onions, chopped (optional, for garnish)

Instructions

  • Preheat the Oven: Preheat your oven to 425°F (220°C).

  • Prepare the Chicken: Pat the chicken dry with paper towels. Place the chicken in a large roasting pan or baking sheet.

  • Make the Marinade: In a small bowl, combine the sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, paprika, salt, and pepper. Stir until well mixed.

  • Marinate the Chicken: Rub the marinade all over the chicken, making sure to coat it evenly. Let it marinate for at least 15 minutes (or up to 1 hour in the fridge for more flavor).

  • Prepare the Vegetables: While the chicken marinates, prepare the vegetables. Place the carrots, bell peppers, zucchini, and red onion in a bowl. Drizzle with olive oil and season with a pinch of salt and pepper. Toss to coat.

  • Roast the Chicken and Vegetables: Arrange the vegetables around the chicken in the roasting pan. Pour any remaining marinade over the chicken and vegetables. Roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the pan juices every 30 minutes to enhance the flavor and color.

 

  • Finish and Serve: Once the chicken is fully cooked, remove it from the oven and let it rest for 10 minutes. Sprinkle sesame seeds and chopped green onions on top for garnish. Carve the chicken and serve with the roasted vegetables.

Notes

  • If you prefer extra crispy skin, increase the oven temperature to 450°F (230°C) for the last 10-15 minutes of roasting.

  • You can customize the vegetables by adding others like sweet potatoes, parsnips, or broccoli.

 

  • For a spicier kick, add some red pepper flakes or chili slices to the marinade.

  • Prep Time: 15 minutes (or up to 1 hour for marinating)
  • Cook Time: 1 hour 15 minutes
  • Category: Main Course, Poultry
  • Method: Roasting
  • Cuisine: Asian-inspired, American

Keywords: Sweet chili chicken, roasted chicken and vegetables, chili roasted chicken, sweet and spicy chicken, roasted chicken with vegetables, easy roasted chicken recipe

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Find it online: https://elliekitchen.com/sweet-chili-roasted-chicken-and-vegetables/