Sheet Pan Hot Honey Chicken and Veggie Glow Bowls Recipe
Sheet Pan Hot Honey Chicken and Veggie Glow Bowls combine succulent, oven-roasted bone-in chicken thighs with sweet and spicy roasted carrots and sweet potatoes, served over fluffy quinoa with fresh baby arugula, shredded red cabbage, and drizzled with a flavorful spicy green feta sauce and hot honey for a perfect balance of heat and tang.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
For the chicken and veggies:
- 2 pounds bone-in chicken thighs (4 large bone-in chicken thighs)
- 3 large carrots, cut in half lengthwise and then cut into 2 inch segments/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
For the 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 crumbled feta cheese
- Fresh chopped parsley
- Fresh chopped cilantro
- Spicy Green Feta Sauce, for drizzling and serving
Instructions
- Preheat and prepare the baking sheet: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Season the chicken and veggies: In a large bowl, combine the chicken thighs, carrot chunks, and sweet potato cubes. Drizzle with olive oil and sprinkle with paprika, garlic powder, dried thyme, chili powder, kosher salt, and freshly ground black pepper. Toss with clean hands ensuring every piece is evenly coated with the spices.
- Arrange and roast: Spread the chicken and vegetables on the prepared baking sheet in a single layer, making sure the chicken pieces are skin side up and not touching the vegetables to allow proper roasting. Bake for 30 minutes, stirring the veggies halfway through to ensure even cooking. Check that the chicken reaches an internal temperature of 165°F (74°C).
- Crisp the chicken skin (optional): For extra crispy skin, after baking, place the chicken under the broiler for 1 to 2 minutes, watching carefully to avoid burning, until golden brown and crispy.
- Cook the quinoa: While the chicken and veggies roast, rinse quinoa under cold water. Place quinoa, water or chicken broth, and salt in a medium pot over high heat. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat, fluff with a fork, cover again, and let steam for an additional 5 to 10 minutes to stay warm.
- Assemble the bowls: In shallow bowls, add about ½ heaping cup of quinoa on one side, and roughly 1 cup baby arugula with ½ cup shredded red cabbage on the other. Lightly drizzle the arugula and cabbage with spicy green feta sauce if desired.
- Add chicken and veggies: Top the quinoa with one piece of roasted chicken and approximately one-quarter of the roasted veggies. Drizzle each chicken piece with about 2 teaspoons of hot honey.
- Garnish and serve: Sprinkle 1 to 2 tablespoons of crumbled feta, fresh lemon zest, and chopped parsley and cilantro over the bowls. Serve remaining spicy green feta sauce on the side for extra flavoring and dipping. Enjoy all the layers of flavor in every bite!
Notes
- Bone-in chicken thighs deliver juicier meat and crispier skin compared to boneless.
- To ensure even cooking, do not overcrowd the baking sheet; use a large pan or two pans if necessary.
- Broiling is optional but recommended for extra crispy chicken skin.
- Quinoa may be cooked in chicken broth instead of water for added flavor.
- If you prefer a milder heat level, reduce the hot honey or choose a less spicy version.
- Spicy Green Feta Sauce can be prepared in advance and stored refrigerated.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently in the oven or microwave.
