Sweet & Spicy Sheet Pan Chicken Thighs and Veggies
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Sweet and spicy sheet pan chicken thighs and veggies is a fun and flavorful dinner that’s quick to prep and bake. Tender chicken thighs are coated in a sweet heat Asian style sauce, then roasted over the baby potatoes, peppers, and onions until everything is caramelized. It’s the perfect balance of sweet, spicy, and savory, with minimal prep and cleanup for busy weeknights, or weekends.
Sheet Pan Chicken and Potatoes with a Kick
If you’re craving something a little different, this one pan chicken thighs and vegetables is super flavorful, with almost no effort. It’s spicy-sweet, caramelized and so darn good that there’s rarely any leftovers in our house whenever I make it.
It’s one of those easy weeknight meals that works so well because everything roasts together on one pan. The potatoes soak up all the seasoning, the peppers get slightly charred, and the chicken turns sticky and glossy from the sauce. It’s making my mouth water now!
A quick broil at the end gives this easy chicken thighs recipe that irresistible glaze, and suddenly you’ve got a winner everyone will eat.
I love serving this when I want a fun and quick family dinner that’s tasty, but doesn’t require a lot of extra dishes or complicated prep.
⭐️ Try our other fun and easy sheet pan dinners like this Easy Sheet Pan Sausage and Tortellini bake, this creamy Parmesan Chicken & Veggies Sheet Pan meal and Easy Tex Mex Quesadillas.
Why You’ll Love This Sheet Pan Chicken Thighs Recipe
Ingredients for the Spicy-Sweet Chicken and Veggies Sheet Pan
For the veggies:
- 1 onion, sliced
- 2 green bell peppers, chopped
- 1.5 lb bag baby potatoes
- 1 tbsp oil
- 1 tsp salt
- 1 tsp pepper
For the chicken:
- 2 lb boneless skinless chicken thighs (at least 6 thighs – you can also leave the skin on)
- 1 tbsp oil
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup Buffalo Wild Wings Asian Zing sauce
- Sliced green onions for topping (optional)
Buffalo Wild Wings Asian sauce recipe: If you prefer to make your own sauce you can try this copycat version.
Equipment You’ll Need:
- Large baking sheet
- Cooking spray or parchment paper
- Mixing bowls
- Tongs or spatula
- Meat thermometer
⭐️ Try our other affordable and delicious family dinner ideas like our quick Italian Hoagie Pasta Salad and these healthy and hearty soups or super easy dump and go slow cooker recipes.
How to Make Sheet Pan Chicken Potatoes and Peppers
1. Preheat the oven & prep the veggies
Preheat your oven to 400°F and spray a large baking sheet with cooking spray, or use parchment paper.
Chop the onions, peppers and baby potatoes. Add the chopped onion, peppers, and baby potatoes to a bowl. Toss with 1 tbsp oil, salt, and pepper.
Spread everything evenly across the sheet pan.
2. Coat the Chicken
In the large bowl, add the chicken thighs, onion powder, paprika, garlic powder, and Asian zing sauce. Stir until every piece is coated.
Place the chicken thighs right on top of the veggies.
3. Bake the chicken and veggies
Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 185°F.
Carefully pour out the liquid that collects at the bottom of the pan (this is key for crisping).
Brush extra Asian Zing sauce over the chicken before broiling.
4. Broil and serve
Broil for 3–4 minutes, watching closely so it doesn’t burn.
Top with green onions if you’d like, and serve hot.
This is a great option when you want a lazy dinner or a one pan chicken thighs and veggies meal that’s still super flavorful.
Storage tips: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven or air fryer for the best texture. Avoid microwaving too long, since it can soften the roasted veggies.
Tips & Variations
- Don’t skip the drain step: Pouring off the extra liquid before broiling is what keeps the potatoes roasted instead of soggy.
- Swap green peppers for red or orange for a sweeter flavor, or use a combination of all three. If you like them less cooked, add them to the pan in the last 15 minutes.
- Line the pan for easier cleanup: Foil or parchment paper makes the whole dinner basically mess-free.
- Add more veggies: Broccoli, zucchini, or cauliflower are good choices. Just add quick-cooking veggies in the last 15–20 minutes.
- Use chicken breasts if needed: Just watch the cook time so they don’t dry out. They need to reach 165°F which takes about 25 – 30 minutes at 400°F.
- Great for leftovers: Slice the chicken and toss everything into wraps or rice bowls the next day.
- Meal prep shortcut: Chop and season the veggies, and marinate the chicken the night before, so this Asian chicken thighs dinner is basically dump-and-bake.
Final Thoughts: One Pan Sweet and Spicy Chicken Thighs And Veggies
This Asian inspired chicken thighs sheet pan recipe is a flavorful dinner that feels exciting without making more work for you.
The chicken turns sticky and caramelized, the potatoes get tender and golden, and the whole pan tastes like sweet-spicy comfort food with a kick.
It’s simple enough for a weeknight, but flavorful enough to serve for potlucks, dinner parties or when you want something different from the usual.
Sweet And Spicy Chicken And Veggies Sheet Pan
Sheet Pan sweet and spicy chicken and veggies is a fun and flavorful dinner that's quick to prep and bake. Tender chicken thighs are coated in a sweet heat Asian style sauce, then roasted over the baby potatoes, peppers, and onions until everything is caramelized. It's the perfect balance of sweet, spicy, and savory, with minimal prep and cleanup for busy weeknights, or weekends.
Ingredients
For the veggies
- 1 onion, sliced
- 2 green bell peppers, chopped
- 1.5 lb bag baby potatoes
- 1 tbsp oil
- 1 tsp salt
- 1 tsp pepper
For the chicken
- 2 lb boneless skinless chicken thighs (at least 6 thighs)
- 1 tbsp oil
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp garlic powder
- 1 cup Buffalo Wild Wings Asian Zing sauce
- Sliced green onions for topping (optional)
Equipment You’ll Need
- Large baking sheet
- Cooking spray or parchment paper
- Mixing bowls
- Tongs or spatula
- Tongs or spatula
Instructions
1. Preheat the oven & prep the veggies
Preheat your oven to 400°F and spray a large baking sheet with cooking spray, or use parchment paper.
Chop the onions, peppers and baby potatoes. Add the chopped onion, peppers, and baby potatoes to a bowl. Toss with 1 tbsp oil, salt, and pepper.
Spread everything evenly across the sheet pan.
2. Coat the Chicken
In the large bowl, add the chicken thighs, onion powder, paprika, garlic powder, and Asian zing sauce. Stir until every piece is coated.
Place the chicken thighs right on top of the veggies.
3. Bake the chicken and veggies
Bake for 30 to 40 minutes, or until the chicken reaches an internal temperature of 185°F.
Carefully pour out the liquid that collects at the bottom of the pan (this is key for crisping). Brush extra Asian Zing sauce over the chicken before broiling.
4. Broil and serve
Broil for 3–4 minutes, watching closely so it doesn’t burn. Top with green onions if you’d like, and serve hot.
Storage tips: Store leftovers in an airtight container in the fridge for 2–3 days. Reheat in the oven or air fryer for the best texture. Avoid microwaving too long, since it can soften the roasted veggies.
Notes
Tips & Variations
- Don’t skip the drain step: Pouring off the extra liquid before broiling is what keeps the potatoes roasted instead of soggy.
- Swap green peppers for red or orange for a sweeter flavor, or use a combination of all three. If you like them less cooked, add them to the pan in the last 15 minutes.
- Line the pan for easier cleanup: Foil or parchment paper makes the whole dinner basically mess-free.
- Add more veggies: Broccoli, zucchini, or cauliflower are good choices. Just add quick-cooking veggies in the last 15–20 minutes.
- Use chicken breasts if needed: Just watch the cook time so they don’t dry out. They need to reach atleast 165°F which takes about 25 - 30 minutes at 400°F.
- Great for leftovers: Slice the chicken and toss everything into wraps or rice bowls the next day.
- Meal prep shortcut: Chop and season the veggies, and marinate the chicken the night before, so this Asian chicken thighs dinner is basically dump-and-bake.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 524Total Fat: 23gSaturated Fat: 7gUnsaturated Fat: 16gCholesterol: 218mgSodium: 673mgCarbohydrates: 31gFiber: 4gSugar: 4gProtein: 50g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from online calculators.
