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Sweet Chili Chicken Potato Bake – Cozy One-Pan Dinner

Easy Chicken Leg & Potato Dinner with Sweet Chili Glaze

Czarryy
A cozy, flavorful chicken and potato dinner that's better than takeout! Tender boneless chicken legs are pan-seared, baked with vegetables, and finished with a delicious sweet and tangy glaze. Simple to make, satisfying to eat.
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Prep Time 15 minutes
Cook Time 45 minutes
Course Dinner, Main Course
Cuisine Fusion (Asian-style glaze with Western-style roasted dinner)
Servings 2 Servings
Calories 550 kcal

Equipment

  • Skillet or sauté pan
  • Oven
  • Mixing bowls
  • Knife and cutting board

Ingredients
  

Chicken & Seasoning:

  • 300g (approx. 5 small) boneless chicken thighs
  • Salt & black pepper, to taste
  • 1 tsp dried oregano
  • 1.5 Tbsp (15g) wheat flour (or cornstarch as alternative)
  • 3 Tbsp (24g) cooking oil
  • 1 Tbsp (20g) unsalted butter

Vegetables:

  • 2 small potatoes (approx. 300g), diced
  • ½ carrot (170g), diced
  • 1 medium onion (170g), chopped
  • 1 Tbsp (14g) chopped garlic
  • Salt & black pepper, to taste

Glaze Sauce:

  • 2.5 Tbsp (36g) honey
  • 1 Tbsp (14g) honey mustard
  • 4 Tbsp (70g) sweet chili sauce
  • 3 Tbsp (24g) soy sauce
  • 1 Tbsp (8g) lemon juice

Instructions
 

  • Marinate Chicken:
    Season chicken on both sides with salt, pepper, and oregano. Let it marinate for 10 minutes in the fridge.
  • Prepare Sauce:
    In a small saucepan, combine all sauce ingredients. Bring to a boil, simmer for 1 minute, then turn off heat.
  • Prep Vegetables:
    Dice potatoes and carrots to equal sizes. Chop onion finely.
  • Coat Chicken:
    Lightly dust chicken with flour on both sides to help it brown and improve flavor.
  • Pan-Fry Chicken:
    Heat oil and butter in a skillet over low heat. Fry chicken until golden on both sides. Cover lid slightly to avoid splatter.
  • Cook Vegetables:
    In the same pan, sauté onion, then add potatoes and carrots. Season with salt and pepper. Cover and cook until tender, stirring once. Add chopped garlic in the last 1–2 minutes.
  • Combine & Bake:
    Place chicken on top of cooked vegetables. Drizzle 1 Tbsp of sauce over each chicken piece. Transfer to a preheated oven at 200°C (392°F) and bake for 25–30 minutes.
  • Serve:
    Sprinkle parsley or pepper on top if desired. Serve hot with extra sauce on the side.

Notes

Pro Tips & Variations:

  • No Oven? Finish cooking chicken in a covered pan or use an air fryer.
  • Add Veggies: Bell peppers or zucchini can be added for color and nutrition.
  • Make it Spicier: Add chili flakes or extra chili sauce to the glaze.
  • Batch Size: The sauce works for up to 600g of chicken. Double the vegetables if feeding more.
Keyword baked chicken thighs, chicken and potatoes, chicken dinner, chicken leg, chicken recipe, easy oven meal, sweet chili sauce