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.
Chicken soaks in a honey and Frank’s Red Hot marinade while sweet potatoes, red onion, and mini peppers start roasting. Then the chicken joins the pan, and everything finishes together. A cool, crunchy garlic slaw and crumbled feta go on top.
Why You’ll Love This Sheet Pan Hot Honey Chicken
- One sheet pan: easy cleanup.
- Sweet heat: honey and hot sauce.
- Balanced meal: protein, veggies, and slaw.
- Meal prep friendly: packs well for lunches.
Sheet Pan Hot Honey Chicken Ingredients
Chicken Breasts
Thinly sliced so they cook quickly.
Hot Honey Marinade
Olive oil, garlic powder, paprika, red pepper flakes, honey, and Frank’s Red Hot.
Veggies
Sweet potatoes, red onion, and mini sweet peppers.
Garlic Slaw
Purple cabbage, carrots, Greek yogurt, garlic sauce, Dijon, olive oil, salt, and pepper.
Toppings
Feta or goat cheese, extra hot honey, and fresh herbs.
Good to Know: This meal is gluten-free. Skip the cheese and yogurt for dairy-free.
How to Make Sheet Pan Hot Honey Chicken
Step 1: Marinate
Preheat the oven to 425°F. Whisk the marinade and toss in the sliced chicken.
Step 2: Roast the Veggies
Toss the sweet potatoes, onion, and peppers with olive oil and seasonings. Roast 20 minutes.
Step 3: Add the Chicken
Add the chicken and roast 14 to 16 more minutes, flipping halfway.
Step 4: Make the Slaw
Mix the slaw ingredients and chill.
Step 5: Top and Serve
Drizzle with hot honey, top with slaw, cheese, and herbs.
Carly’s Expert Tips
- Don’t crowd the pan. Veggies get crispier with space.
- Cut even cubes. Sweet potatoes cook evenly.
- Chill the slaw. It is a nice cool contrast.
- Adjust the heat. More or less red pepper flakes and hot sauce.
Make It Your Own
- Thighs: Use chicken thighs.
- Bowls: Serve over rice or quinoa.
- Veggies: Swap in broccoli or Brussels sprouts.
- Spicier slaw: Add sriracha to the dressing.
Make-Ahead and Meal Prep: Prepare the slaw up to a day ahead and keep it chilled. Portion chicken and veggies over grains for meal prep.
What to Serve With Sheet Pan Hot Honey Chicken
Serve over rice, quinoa, or farro, or with warm pita.
Storing and Reheating
Fridge: Store chicken and veggies for up to 4 days, slaw separately.
Reheat: Warm at 375°F for 8 to 10 minutes.
Slaw: Keeps for 2 days.
What People Ask About Sheet Pan Hot Honey Chicken
Can I use chicken thighs?
Yes. Cook until 165°F.
Can I make my own hot honey?
Mix honey with hot sauce or red pepper flakes.
What is garlic sauce?
A creamy garlic dip or toum. Use garlic aioli in a pinch.
Can I meal prep this?
Yes. It packs well for lunches.
Sheet Pan Hot Honey Chicken with Garlic Slaw
Ingredients
Method
- Preheat oven to 425°F.
- 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.
- Toss sweet potatoes, onion, and peppers with olive oil, salt, pepper, and paprika. Spread them on a sheet pan and roast for 20 minutes.
- Add the marinated chicken to the sheet pan and roast for an additional 14–16 minutes, flipping the chicken halfway through.
- While the chicken and veggies bake, mix the slaw ingredients in a bowl and set aside to chill.
- Drizzle the cooked chicken with more hot honey and top with the prepared slaw.
- Serve over grains if desired and finish with crumbled feta or goat cheese and fresh herbs.
Nutrition
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.
