Sweet And Spicy Chicken And Veggies

There are certain nights when dinner needs to show up strong. Not fancy. Not complicated. Just dependable and full of flavor. This Sweet And Spicy Chicken And Veggies recipe was born on one of those nights when the day had already taken everything it could and the only thing left to do was gather everyone around the table and feed them something that felt like a win.

I remember the first time I made this. It was one of those evenings where the house was loud and the kids were hungry yesterday. I opened the fridge saw a pack of chicken thighs a bag of baby potatoes and a couple peppers that needed to be used up. Nothing glamorous. But I also knew I had a bottle of that sweet heat sauce tucked in the door and that was all the spark this meal needed.

This is the kind of recipe I make when I want the oven to do most of the work. When I want dinner to smell incredible while it cooks. When I want something sticky and savory with just enough heat to wake everybody up without scaring anyone off. The kind of meal where the chicken comes out juicy the veggies soak up all that flavor and the pan looks like you did a lot more than you actually did.

It is also the kind of recipe that invites you to slow down just a bit. Toss the veggies. Coat the chicken. Slide the pan into the oven. Then take a breath. Maybe help with homework or straighten the kitchen while the oven works its magic. By the time it is done the house smells amazing and dinner feels like something special even though it was simple.

This one has become a regular around here. It is bold but approachable. Sweet but savory. Spicy but not over the top. And best of all it all comes together on one pan which means fewer dishes and more time at the table.

What Is Sweet And Spicy Chicken And Veggies?

Sweet And Spicy Chicken And Veggies is a one pan oven roasted dinner made with boneless skinless chicken thighs seasoned and coated in a sticky Asian style sweet heat sauce then roasted over baby potatoes peppers and onions until tender and caramelized. It is finished under the broiler for a lightly charred glaze that brings everything together.

Why You’ll Love This Recipe

• Big bold flavor: The balance of sweet heat savory spices and roasted veggies delivers restaurant style flavor with very little effort.
• One pan simplicity: Everything cooks together on a single baking sheet which means easy prep and even easier cleanup.
• Juicy chicken every time: Chicken thighs stay tender and forgiving even with high heat roasting.
• Family friendly heat: Spicy enough to be exciting but mellow enough that everyone can enjoy it.
• Perfect for busy nights: Minimal prep and hands off cooking make this ideal for weeknights.

When to Serve This Recipe

• Weeknight dinners: When you need something fast filling and flavorful without hovering over the stove.
• Meal prep days: This reheats beautifully and holds up well for lunches.
• Casual entertaining: Easy to double and impressive straight from the pan.
• Cold weather evenings: Warm spicy flavors feel extra comforting when it is chilly outside.

Ingredients

• 1 onion sliced: Adds sweetness and depth as it roasts.
• 2 green bell peppers chopped: Brings color and a mild crunch that softens in the oven.
• 1.5 lb bag of baby potatoes: Hearty and filling and perfect for soaking up sauce.
• 1 tsp salt: Seasons the vegetables and helps bring out their natural flavor.
• 1 tsp pepper: Adds gentle warmth without overpowering the dish.
• 2 lb boneless skinless chicken thighs at least 6 thighs: Juicy forgiving and perfect for roasting.
• 2 tbsp oil divided: Helps everything roast instead of steam.
• 1 tsp onion powder: Boosts savory flavor on the chicken.
• 1 tsp paprika: Adds warmth and color.
• 1 tsp garlic powder: Brings that familiar comfort flavor.
• 1 cup Buffalo Wild Wings Asian Zing sauce: The sweet spicy star of the whole pan from Buffalo Wild Wings.

How to Make Sweet And Spicy Chicken And Veggies

Step 1: Prep the oven and veggies

Preheat your oven to 400°. Spray a large baking sheet generously with cooking spray. In a medium bowl add the sliced onion chopped bell peppers and baby potatoes. Drizzle with 1 tablespoon of oil then sprinkle with salt and pepper. Stir everything until evenly coated.

Step 2: Spread the vegetables

Pour the seasoned vegetables onto the prepared baking sheet and spread them out into an even layer. Try to keep things as flat as possible so they roast instead of steam.

Step 3: Season the chicken

Add the chicken thighs to a large bowl. Sprinkle in the onion powder paprika and garlic powder. Pour in the Asian Zing sauce and stir until every piece is well coated and glossy.

Step 4: Assemble the pan

Nestle the chicken thighs directly on top of the vegetables. Any extra sauce in the bowl can be spooned over the top because nothing goes to waste here.

Step 5: Roast

Place the baking sheet into the preheated oven and cook for about 40 minutes or until the chicken reaches an internal temperature of 185°. The veggies should be tender and the sauce bubbling.

Step 6: Drain and glaze

Carefully remove the pan from the oven and pour off the excess liquid from the bottom. This step is key. Spoon a little more Asian Zing sauce over the chicken and spread it around.

Step 7: Broil for finish

Place the pan under the broiler for 3 to 4 minutes watching closely. This gives the chicken a lightly charred sticky glaze that makes the whole dish shine.

Step 8: Serve

Top with sliced green onions if you like then serve hot and enjoy every sweet spicy bite.

Substitutions

• Chicken breasts: Can be used but watch closely to avoid drying them out.
• Red or yellow peppers: Swap in for green peppers if that is what you have.
• Sweet potatoes: Replace baby potatoes for a slightly sweeter base.
• Different sauce: Any sweet chili or teriyaki style sauce will work in a pinch.

Variations

• Extra spicy: Add a drizzle of sriracha or crushed red pepper flakes.
• Honey garlic twist: Mix a little honey and soy sauce into the glaze.
• Pineapple addition: Toss pineapple chunks in during the last 15 minutes.
• Veggie heavy: Add broccoli or snap peas for more color and crunch.

Tips and Tricks

• Do not skip draining the liquid: This keeps everything roasting instead of steaming.
• Use parchment if you want easier cleanup: Still spray it lightly for best results.
• Watch closely while broiling: The sugars in the sauce can burn quickly.
• Cut veggies evenly: This ensures everything finishes at the same time.

FAQs

Can I make this ahead of time?

Yes you can prep everything earlier in the day and refrigerate until ready to bake.

Is 185° too high for chicken?

Chicken thighs are forgiving and actually become more tender at higher internal temperatures.

Can I use frozen chicken?

Fresh is best but fully thaw frozen chicken will work just fine.

Serving Ideas

• Over rice: Spoon extra sauce over steamed jasmine rice.
• With a simple salad: Something crisp balances the richness.
• In wraps: Chop leftovers and wrap in tortillas with slaw.
• Family style: Serve straight from the pan for easy cleanup.

Storage and Make Ahead Tips

• Refrigerate leftovers: Store in an airtight container for up to 3 days.
• Reheat gently: Warm in the oven or microwave until heated through.
• Meal prep friendly: Portion into containers for easy lunches.

Final Thoughts

This Sweet And Spicy Chicken And Veggies recipe is one of those meals that earns its place in the regular rotation. It is easy dependable and packed with flavor that feels like more than just another weeknight dinner. It is the kind of dish that fills the house with good smells and brings everyone to the table without much convincing.

If you make it once chances are you will make it again. And that is always the goal around here. Good food. Less stress. More time together.