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Sheet Pan Hot Honey Chicken and Veggies Recipe

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This Sheet Pan Hot Honey Chicken and Veggies recipe offers a delicious and balanced meal featuring bone-in chicken thighs roasted alongside sweet potatoes and carrots, seasoned with a flavorful blend of spices. Served with fluffy quinoa, fresh baby arugula, shredded red cabbage, and drizzled with spicy green feta sauce and hot honey, this dish is an easy, wholesome dinner bursting with vibrant flavors and textures.

Ingredients

Chicken and Veggies

  • 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs)
  • 3 large carrots, cut in half lengthwise and then into 2-inch chunks
  • 1 medium to large sweet potato, cut into ½-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon chili powder
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste

Quinoa

  • 1 cup quinoa
  • 2 cups filtered water or chicken broth
  • ½ teaspoon kosher salt

For Serving

  • 4 cups baby arugula
  • 2 to 3 cups finely shredded red cabbage
  • Lemon zest, for garnish
  • 3 tablespoons hot honey (such as Mike’s Hot Honey), for drizzling
  • 1 to 2 ounces feta cheese, crumbled
  • Fresh chopped parsley and cilantro, for garnish
  • Spicy Green Feta Sauce, for drizzling and serving

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 425°F. Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
  2. Season the chicken and veggies: In a large bowl, combine the chicken thighs, carrot chunks, and sweet potato cubes. Drizzle with olive oil, then sprinkle with paprika, garlic powder, dried thyme, chili powder, kosher salt, and freshly ground black pepper. Toss everything with clean hands until the chicken and veggies are evenly coated in the spices.
  3. Arrange on pan: Spread the chicken and vegetables out evenly on the prepared baking sheet, making sure the chicken pieces are skin side up and not touching the vegetables. Avoid overcrowding the pan to ensure even roasting and crispy skin.
  4. Bake the chicken and veggies: Place the baking sheet in the preheated oven and roast for 30 minutes. Halfway through, stir the veggies gently to promote even cooking. The chicken is done when it reaches an internal temperature of 165°F. For extra crispy skin, you can broil the chicken for 1 to 2 minutes at the end—watch carefully to prevent burning.
  5. Cook the quinoa: While the chicken roasts, rinse quinoa under cold water. In a medium pot, combine quinoa, water (or chicken broth), and kosher salt. Bring to a boil over high heat, then cover and reduce heat to low. Simmer gently for 15 minutes until water is absorbed. Remove from heat, fluff quinoa with a fork, and let it steam covered for another 5 to 10 minutes.
  6. Assemble the bowls: To serve, spoon about ½ heaping cup of quinoa to one side of a shallow bowl. Add roughly 1 cup of baby arugula and ½ cup shredded red cabbage to the other side. Lightly drizzle the greens with spicy green feta sauce if desired.
  7. Add chicken and veggies: Top the quinoa with one piece of roasted chicken and about a quarter of the roasted veggies. Drizzle approximately 2 teaspoons of hot honey over each chicken piece for a sweet, spicy glaze.
  8. Garnish and serve: Sprinkle the dish with 1 to 2 tablespoons of crumbled feta cheese, a little lemon zest, and fresh chopped parsley and cilantro. Serve any extra spicy green feta sauce on the side for dipping and additional drizzling, enjoying a flavorful balance in every bite.

Notes

  • Use bone-in, skin-on chicken thighs for the juiciest meat and crispy skin.
  • Feel free to substitute sweet potato with butternut squash or regular potatoes if preferred.
  • Watch closely if broiling the chicken at the end to prevent burning the skin.
  • For an extra flavor boost, marinate the chicken in the spice mixture and olive oil for 1 hour prior to roasting.
  • Leftover quinoa and chicken can be stored in the fridge up to 3 days and reheated gently.
  • Adjust the amount of hot honey according to your preferred spice level.

Find it online: https://recipeplenty.com/sheet-pan-hot-honey-chicken-and-veggies-recipe/