Sheet Pan Hot Honey Chicken with Garlic Slaw

This Sheet Pan Hot Honey Chicken with Garlic Slaw is sweet heat perfection, all made on one sheet pan for easy cleanup.

Sheet Pan Hot Honey Chicken with Garlic Slaw FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used instead of chicken breasts. Adjust the cooking time as thighs may take slightly longer to cook.

What can I substitute for Greek yogurt in the slaw?

You can use sour cream or a dairy-free yogurt alternative if you prefer.

Can I make this dish ahead of time?

Yes, you can prepare the chicken and veggies ahead of time and reheat them when ready to serve. The slaw can also be made a few hours in advance.

What grains pair well with this dish?

Quinoa, rice, or farro are great options to serve alongside this dish.

Is there a substitute for Frank’s Red Hot?

You can use any hot sauce of your choice, but the flavor profile may vary slightly.

Sheet Pan Hot Honey Chicken with Garlic Slaw

This Sheet Pan Hot Honey Chicken with Garlic Slaw is sweet heat perfection, all made on one sheet pan for easy cleanup.

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Prep Time 15 minutes mins

Cook Time 36 minutes mins

Total Time 51 minutes mins

Servings: 4 servings

Course: Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 1/2 lb chicken breasts
• 1 1/2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp red pepper flakes
• Salt
• Pepper
• 3 tbsp honey
• 3 tbsp Frank’s Red Hot
• 2 sweet potatoes cubed
• 1 red onion wedged
• 1 cup mini sweet peppers sliced
• 1 1/2 tbsp olive oil
• Salt
• Pepper
• Chili flakes
• 1/2 cup shredded purple cabbage
• 1/2 cup matchstick carrots
• 1 tbsp Greek yogurt
• 1 tbsp garlic sauce
• 1 tsp Dijon mustard
• 1 tsp olive oil
• Salt
• Pepper
• Crumbled feta or goat cheese
• Extra hot honey
• Fresh herbs

Method

 

1. Preheat oven to 425°F.

1. Whisk together olive oil, garlic powder, paprika, red pepper flakes, honey, and Frank’s Red Hot. Toss in thinly sliced chicken and let it sit while you prepare the veggies.

1. Toss sweet potatoes, onion, and peppers with olive oil, salt, pepper, and paprika. Spread them on a sheet pan and roast for 20 minutes.

1. Add the marinated chicken to the sheet pan and roast for an additional 14–16 minutes, flipping the chicken halfway through.

1. While the chicken and veggies bake, mix the slaw ingredients in a bowl and set aside to chill.

1. Drizzle the cooked chicken with more hot honey and top with the prepared slaw.

1. Serve over grains if desired and finish with crumbled feta or goat cheese and fresh herbs.

Notes

• For extra crispy veggies, spread them out evenly on the sheet pan to avoid overcrowding.
• Adjust the level of spice by increasing or decreasing the red pepper flakes and Frank’s Red Hot.
• Prepare the slaw a few hours ahead to allow the flavors to meld together.
• Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days.