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Sheet Pan Hot Honey Chicken and Veggies with Quinoa and Spicy Green Feta Sauce Recipe

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3.9 from 7 reviews

Delicious and wholesome Sheet Pan Hot Honey Chicken and Veggies served alongside protein-packed quinoa and a creamy, spicy green feta sauce. This easy-to-make meal offers a perfect balance of flavors with crispy bone-in chicken thighs, roasted carrots and sweet potatoes, fresh baby arugula, and vibrant red cabbage. Ideal for meal prep or dinner, it combines sweet, spicy, and savory notes in every bite.

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 feta cheese, crumbled
  • Fresh chopped parsley and cilantro, for garnish
  • Spicy Green Feta Sauce (recipe not detailed)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prepare for roasting.
  2. Season Chicken and Veggies: In a large bowl, combine the chicken thighs, carrots, and sweet potato chunks. Drizzle with olive oil, then sprinkle on the paprika, garlic powder, dried thyme, chili powder, kosher salt, and freshly ground black pepper. Toss everything thoroughly with clean hands to ensure even coating of the spices over the chicken and vegetables.
  3. Arrange on Baking Sheet: Spread the seasoned chicken and veggies evenly on the prepared baking sheet. Arrange so the chicken pieces are skin side up and not touching the vegetables, avoiding overcrowding to ensure proper roasting and crispy skin.
  4. Bake Chicken and Veggies: Place the sheet pan in the oven and bake for about 30 minutes, stirring the vegetables halfway through the cooking time to ensure even roasting. Check that the chicken reaches an internal temperature of 165°F when done. For extra crispy skin, optionally broil for 1 to 2 minutes until golden brown, watching closely to prevent burning.
  5. Cook Quinoa: While the chicken and veggies cook, rinse the quinoa under cold water. In a medium pot, combine the quinoa, filtered water (or chicken broth), and kosher salt. Bring to a boil over high heat. Once boiling, cover the pot, reduce heat to low, and simmer for 15 minutes. After cooking, remove from heat and fluff quinoa with a fork. Keep covered for 5 to 10 minutes to steam and stay warm.
  6. Assemble Bowls: In shallow bowls, spoon about ½ heaping cup of the cooked quinoa on one side. On the other side, add roughly 1 cup of baby arugula and ½ cup of shredded red cabbage. Lightly drizzle the greens with spicy green feta sauce if desired.
  7. Add Chicken and Veggies: Top the quinoa with one-quarter of the roasted chicken and vegetables. Drizzle each piece of chicken with approximately 2 teaspoons of hot honey. Garnish bowls with crumbled feta, a sprinkle of lemon zest, and chopped fresh parsley and cilantro to finish.
  8. Serve: Serve additional spicy green feta sauce on the side for dipping or extra drizzling. Enjoy the harmonious blend of flavors with every bite!

Notes

  • You can substitute the quinoa with cooked orzo, pearl couscous, or brown rice if preferred.
  • Boneless skinless chicken thighs can be used instead of bone-in for a quicker option, though bone-in provides more flavor and crispy texture.

Find it online: https://cookedbysarah.com/sheet-pan-hot-honey-chicken-and-veggies-with-quinoa-and-spicy-green-feta-sauce-recipe/