Spicy Glazed Chicken with Roasted Vegetables is a flavorful, well-balanced meal that combines tender, juicy chicken with a bold, spicy glaze and perfectly roasted vegetables. The glaze enhances the chicken with a sweet, spicy, and slightly tangy kick, while the roasted vegetables provide a hearty and nutritious side. This dish is perfect for a weeknight dinner or a special meal with minimal effort.

Why You’ll Love This Recipe

A perfect balance of spice, sweetness, and savory flavors
A healthy and satisfying meal with protein and vegetables in one dish
Easy to prepare with simple ingredients
Versatile and customizable with different spice levels and vegetables
Great for meal prep or a quick weeknight dinner

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chicken:

Boneless, skinless chicken breasts or thighs
Olive oil
Garlic powder
Smoked paprika
Salt
Black pepper

For the Spicy Glaze:

Honey or maple syrup
Hot sauce (such as Sriracha or cayenne-based sauce)
Soy sauce
Apple cider vinegar
Minced garlic
Red pepper flakes

For the Roasted Vegetables:

Bell peppers
Zucchini
Carrots
Red onion
Olive oil
Salt
Black pepper
Dried oregano

Directions

1. Prepare the Vegetables

Preheat the oven to 400°F (200°C).
Chop the bell peppers, zucchini, carrots, and red onion into bite-sized pieces.
Toss the vegetables with olive oil, salt, black pepper, and oregano.
Spread them evenly on a baking sheet.

2. Roast the Vegetables

Roast the vegetables for about 20-25 minutes, flipping halfway through, until they are tender and slightly caramelized.

3. Season and Cook the Chicken

While the vegetables are roasting, season the chicken with garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat.
Cook the chicken for 5-6 minutes per side until golden brown and fully cooked.

4. Make the Spicy Glaze

In a small saucepan, combine honey, hot sauce, soy sauce, apple cider vinegar, minced garlic, and red pepper flakes.
Simmer for 3-5 minutes until the glaze thickens slightly.

5. Glaze the Chicken

Pour the spicy glaze over the cooked chicken, coating it evenly.
Let it simmer for 1-2 minutes so the chicken absorbs the flavors.

6. Serve and Enjoy

Plate the glazed chicken alongside the roasted vegetables.
Garnish with fresh herbs or sesame seeds if desired.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Variations

Mild Version: Reduce the hot sauce and red pepper flakes for a milder glaze.
Extra Crispy Chicken: Coat the chicken in a light layer of cornstarch before pan-searing for added crispiness.
Different Vegetables: Use Brussels sprouts, broccoli, sweet potatoes, or asparagus.
Grilled Option: Instead of pan-searing, grill the chicken for a smoky flavor.
Citrus Twist: Add a splash of fresh lime or orange juice to the glaze for a citrusy touch.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze the glazed chicken and roasted vegetables separately for up to 2 months. Thaw before reheating.
Reheating: Warm in a skillet over medium heat or in the oven at 350°F (175°C) for 10 minutes. The microwave works too but may soften the vegetables.

FAQs

How spicy is this dish?

The spice level depends on the amount of hot sauce and red pepper flakes used. Adjust to your preference.

Can I use bone-in chicken?

Yes, but the cooking time will need to be adjusted. Bone-in chicken takes longer to cook thoroughly.

What’s the best hot sauce to use?

Sriracha, Frank’s Red Hot, or any cayenne-based sauce works well.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are juicier and work great in this recipe.

How do I make the glaze thicker?

Let it simmer longer, or add a small cornstarch slurry (1 teaspoon cornstarch mixed with water).

Can I make this recipe in advance?

Yes, you can prepare the glaze and season the chicken ahead of time. Cook fresh for the best taste.

What can I serve with this dish?

Rice, quinoa, mashed potatoes, or a side salad pair well with this meal.

How do I prevent the chicken from drying out?

Cook on medium heat and use a meat thermometer to ensure it reaches 165°F (75°C) without overcooking.

Can I use frozen vegetables?

Yes, but they may release more water and require extra roasting time.

Is this dish gluten-free?

Yes, if you use gluten-free soy sauce or tamari.

Conclusion

Spicy Glazed Chicken with Roasted Vegetables is a simple yet flavorful dish that brings together heat, sweetness, and savory goodness in every bite. Whether you’re looking for a quick weeknight meal or a healthy dinner option, this recipe is satisfying, nutritious, and easy to customize. Serve it with your favorite side dish, and enjoy a delicious, well-rounded meal.

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Author: Mariem
Total Time: 50 min
Yield: 2–3 servings 1x

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Description

This spicy glazed chicken is a perfect combination of smoky, sweet, and spicy flavors. Served with roasted potatoes, zucchini, and a creamy slaw, it makes for a delicious and balanced meal.

Instructions

Marinate the Chicken: In a bowl, mix olive oil, honey, soy sauce, paprika, garlic powder, cayenne, salt, and pepper. Coat the drumsticks and marinate for at least 30 minutes.
Roast the Vegetables: Preheat oven to 400°F (200°C). Arrange potatoes and zucchini on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 25-30 minutes.
Cook the Chicken: Grill or bake the chicken at 375°F (190°C) for 30-35 minutes, flipping halfway until fully cooked.
Prepare the Slaw: Mix cabbage, carrots, mayonnaise, lemon juice, and salt.
Serve: Plate the chicken with the roasted vegetables and slaw.

Notes

Adjust spice level to your preference.
For extra crispiness, broil the chicken for 2-3 minutes before serving.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Main Course
Method: Baking/Grilling
Cuisine: American/BBQ