Description
Sheet Pan Hot Honey Chicken and Veggie Glow Bowls feature crispy oven-roasted bone-in chicken thighs paired with sweet potatoes and carrots, served on a bed of fluffy quinoa, arugula, and shredded red cabbage. Drizzled with spicy green feta sauce and hot honey, this vibrant bowl balances savory, sweet, and spicy flavors for a wholesome, easy weeknight meal.
Ingredients
Scale
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
- 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 feta cheese, crumbled
- Fresh chopped parsley and cilantro, for garnish
- Spicy Green Feta Sauce (for drizzling and dipping)
Instructions
- Preheat and Prepare: Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Season Chicken and Veggies: In a large bowl, combine bone-in chicken thighs, carrot pieces, and sweet potato cubes. Drizzle with 2 tablespoons of extra virgin olive oil. Sprinkle on 1 teaspoon each of sweet paprika, garlic powder, dried thyme, chili powder, kosher salt, and a generous amount of freshly ground black pepper. Toss everything with clean hands until the chicken and vegetables are evenly coated in the spice mix.
- Arrange on Baking Sheet: Spread the chicken and vegetables out on the prepared baking sheet in a single layer, making sure the chicken pieces are skin side up and not touching the veggies. Avoid overcrowding for best roasting results.
- Bake the Chicken and Vegetables: Place the baking sheet in the preheated oven and roast for 30 minutes. Stir the vegetables halfway through cooking to ensure they roast evenly. The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). For extra crispy skin, optionally place chicken under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Cook the Quinoa: While the chicken and veggies roast, rinse 1 cup of quinoa under cold water. Combine quinoa, 2 cups of filtered water or chicken broth, and ½ teaspoon kosher salt in a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Once done, fluff quinoa with a fork and keep covered off the heat for 5-10 minutes to steam and stay warm.
- Assemble the Glow Bowls: In shallow bowls, place about ½ heaping cup of quinoa on one side. Add roughly 1 cup of baby arugula and ½ cup shredded red cabbage on the other side. Drizzle the greens lightly with spicy green feta sauce if desired. Top the quinoa with one-fourth of the roasted chicken and vegetables.
- Finish and Garnish: Drizzle each chicken piece with approximately 2 teaspoons of hot honey. Sprinkle crumbled feta (1 to 2 tablespoons), lemon zest, and fresh chopped parsley and cilantro over the top. Serve extra spicy green feta sauce on the side for dipping or additional drizzling. Enjoy a balanced bite with each forkful.
Notes
- You can substitute quinoa with cooked orzo, pearl couscous, or brown rice if preferred.
- Boneless skinless chicken thighs may be used instead of bone-in for quicker cooking, but bone-in thighs offer more flavor and crispiness.
- Keep an eye on the chicken if broiling to achieve perfect crispy skin without burning.
- Use hot honey varieties to adjust the level of sweetness and spice to your liking.
