Hot Honey Chicken Sheet Pan Dinner with Herby Ranch.
Prep time.
15.
Cook time.
40.
Juicy hot honey–glazed chicken and roasted sweet potatoes are balanced with a cool herby ranch, then served with peppery arugula, ripe avocado, and warm Stonefire® Mini Naan for easy scooping and wrapping.
Ingredients.
1½–2 lbs. bone-less, skin-less chicken thighs2 medium sweet potatoes, cut into wedges2 tbsp. olive oilKosher salt & freshly cracked black pepper⅓ cup olive oil¼ cup honey2 tbsp. hot sauce (Calabrian chili, Frank’s, or similar)2 cloves garlic, finely grated1 tsp. smoked paprika½ tsp. chili flakes (optional but recommended)1 tbsp. apple cider vinegar or lemon juice½ cup Greek yogurt or sour cream¼ cup mayonnaise2 tbsp. chopped fresh dill2 tbsp. chopped fresh chives1 tbsp. chopped parsley1 tbsp. lemon juice½ tsp. garlic powder¼ tsp onion powderSalt & pepper, to taste1–2 ripe avocados, sliced1–2 cups baby arugulaRed onion, sliced thinStonefire® Mini Naan, warmed.
Directions.
Preheat oven to 425°F. Line a large sheet pan with parchment for easy cleanup.Make the hot honey marinade: In a bowl, whisk together olive oil, honey, hot sauce, grated garlic, smoked paprika, chili flakes, vinegar, salt, and pepper.Place chicken thighs and sweet potato wedges on the sheet pan. Pour about ⅔ of the marinade over everything and toss to coat (rub it into the chicken, don’t be shy). Arrange chicken skin-side up, sweet potatoes around them in a single layer. Reserve remaining marinade.Roast for 35–40 minutes, flipping sweet potatoes halfway through.During the last 5 minutes, brush chicken with the reserved marinade and turn on the broiler if you want extra caramelization.Make the herby ranch: While everything bakes, stir all ranch ingredients together in a small bowl. Taste and adjust salt and lemon.Remove sheet pan from oven. Let rest 5 minutes. Scatter arugula directly onto the warm pan (it’ll gently wilt), sprinkle with onions, and nestle avocado slices around the chicken and potatoes.Drizzle ranch over everything or serve on the side. Warm Stonefire® Mini Naan and use it to scoop, swipe, and soak up all the sauce.
MAKE THIS RECIPE WITH.
Skip slideshow
Slides shown:
