This Sheet Pan Sweet Chili Chicken with Veggies is my new go-go chicken sheet pan chicken dish. This recipe is special because it's not just yummy, it's also super simple to make perfect for busy weeknights. Get ready to make a meal that's both delicious and hassle-free.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

This sheet pan chicken is a great dish that works for any time, but it's perfect for dinner. It's a tasty meal that fills you up and gives you lots of good stuff from the chicken and veggies after a busy day.

Inspired by another one of our recipes, our Sheet Pan Sweet Chili Chicken with Veggies is perfect with Cilantro Lime Rice, Cucumber Salad for a crispy bite, Sesame Braised Cabbage, and Smashed Sweet Potatoes for carbs.

Jump to:

Ingredients
How to make Sheet Pan Sweet Chili Chicken
Substitutions
Equipment
How to store and reheat sweet chili chicken sheet pan
Top tips for sheet pan chicken
Related
Pairing
Sheet Pan Sweet Chili Chicken with Veggies
Food safety

Ingredients

Chicken thighs (skinless bone-in)
Avocado oil
Garlic powder
Salt and pepper

Roasted Vegetables:

Purple cabbage
Carrots
Red bell pepper
Red onion
Cloves of garlic, smashed
Avocado oil

Sweet Chili Sauce:

Sweet chili sauce
Oyster sauce
Juice of lemon
1 tablespoon sesame oil

See recipe card for quantities.

How to make Sheet Pan Sweet Chili Chicken

Sheet pan chicken is easy to make. Here are my step-by-step instructions.

Preheat the Oven:

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil.

Prepare the Chicken:

In a small bowl, combine avocado oil, garlic powder, salt, and pepper.
Rub this mixture all over the chicken thighs until evenly coated.

Prepare the Vegetables:

On a baking sheet, toss the sliced purple cabbage, carrots, red bell pepper, red onion, and smashed garlic cloves with avocado oil until coated.

Assemble on the Baking Sheet:

Place chicken thighs with seasoned on one side of the prepared baking sheet.
Spread the prepared vegetables on the other side of the baking sheet, ensuring they're in a single even layer and not too crowded.
Place the baking sheet in the preheated oven and roast for 45 minutes, or until the chicken is cooked through and the vegetables are tender, tossing the vegetables halfway through cooking.

Prepare the Sweet Chili Sauce:

In a small separate bowl, mix together thai sweet chili sauce, oyster sauce, lemon juice, and sesame oil to make the sweet chilli sauce.

HALFWAY THROUGH COOKING, COAT WITH HALF THE SAUCE

Drizzle about half of the homemade sweet chili sauce over the crispy chicken thighs.
Broil at the last 5 minutes to ensure a nice crust on the chicken and vegetables.

Finish and Serve:

Once cooked, remove the baking sheet from the oven.
Drizzle the remaining sauce over the chicken.
Serve the sheet pan sweet chili chicken with roasted veggies or sheet pan meals hot with a bowl of steamed white rice or brown rice and garnished with chopped fresh herbs like fresh cilantro or green onions if desired.

Substitutions

Chicken Thighs (Skinless, Bone-in): You can use skinless chicken thighs, boneless chicken thighs for a quicker cooking time or even chicken breasts if you prefer a leaner option.
Avocado Oil: Olive oil or any neutral oil like canola oil or vegetable oil are great alternatives.
Garlic Powder: You can use about 1 minced clove for every ⅛ teaspoon of garlic powder called for in your recipe.
Salt and Pepper: Sea salt or kosher salt can replace table salt. If you're out of black pepper, a tiny pinch of cayenne pepper or white pepper can work.

Roasted Vegetables:

Purple Cabbage: Use green cabbage or a mix of salad greens.
Carrots: Try using parsnips or sliced bell peppers for crunch.
Red Bell Peppers: Yellow or orange bell peppers work well.
Red Onion: White onion or shallots can be used instead.
Cloves of Garlic, Smashed: Garlic powder (⅛ teaspoon for each clove), garlic ginger or minced garlic from a jar.
Avocado Oil: Olive oil or any vegetable oil is fine.

Sweet Chili Sauce:

Sweet Chili Sauce: Mix some honey with a pinch of red pepper flakes.
Oyster Sauce: Use soy sauce mixed with a little white sugar or brown sugar.
Juice of Lemon: Use lime juice or a bit of vinegar.
Sesame Oil: Use a little peanut oil or any vegetable oil with a drop of sesame seeds if you have them.

Equipment

This sweet chili chicken sheet pan only requires a few ingredients.

Baking tray or sheet pan
Parchment paper
Lemon squeezer
Knife
Cutting board

How to store and reheat sweet chili chicken sheet pan

How to Store sheet pan chicken:

Cool Down: Allow your chicken and veggies to cool to room temperature to avoid condensation inside the storage container, which can make the veggies soggy.
Choose the Right Container: Use an airtight container to keep the food fresh. Separate the chicken and veggies into portions if you plan on eating them at different times.
Refrigerate or Freeze: Store the containers in the fridge if you plan to eat them within 3-4 days. For longer storage, you can freeze them, but keep in mind that the texture of the veggies might change once frozen and then thawed.

How to Reheat:

In the Oven (Recommended): Preheat your oven to 350°F (175°C). Spread the chicken and veggies in a single layer on a baking sheet for even reheating. Cover with foil to prevent drying out and bake time, about 10-15 minutes. If it was frozen, thaw in the fridge overnight before reheating.
In the Microwave: For a quick option, place a portion in a microwave-safe container, cover loosely, and medium-high heat for 2-3 minutes or until hot throughout, stirring halfway through to ensure even heating. Be aware that microwaving might not keep the chicken and veggies as crisp as reheating in the oven.