I was genuinely surprised at how much I liked this recipe as I’m not a buffalo sauce fan.
I’ve been feeling the need to mix up my chicken routine, and I found this Half Baked Harvest recipe for Sheet Pan Hot Honey Garlic Chicken. Here’s my quick review. The sheet pan method under high heat worked out fantastically, the chicken was delicious. Cooking the chicken and roasting the vegetables simultaneously under high heat resulted in perfectly crispy skin and tender meat. I made a few adjustments to the honey garlic sauce, I wanted it to not be too spicy and for the sweetness to really shine through. And it was delicious. The result was a deliciously balanced flavor profile that everyone loved.
One thing that truly elevated this dish was the balance of flavors. The sweetness of the honey garlic sauce perfectly complemented the savory chicken. The crispy skin added a satisfying crunch, while the tender meat melted in your mouth. I served it with a side of roasted sweet potatoes and jasmine rice for a light and healthy meal. This recipe has quickly become a new weeknight staple in my household, and I can’t wait to experiment with different protein options like pork chops.
Sheet Pan Hot Honey Chicken
Ingredients:
1.25 - 2 pounds chicken breasts, cut up
1 T smoked paprika
1.5 t onion powder
1.5 t garlic powder
Salt n Pepper
1/4 cup all-purpose flour
4 T avocado oil
Veggie of choice: Sweet potatoes, broccoli, zucchini or green beans etc.
1/4 C Sriracha Chili Sauce
6 T Honey (1/4 C + 2 T)
6 T salted butter
4-6 cloves garlic, pressed
Preparation:
Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or lightly grease.
Toss chicken cubes with paprika, onion powder, garlic powder, salt, and pepper. Then coat in flour.
Toss veggie with oil, salt, and pepper.
Spread chicken and veggie on the prepared baking sheet. Roast for 15-20 minutes or until chicken is cooked through and vegetables are tender-crisp.
Creating the Hot Honey Sauce:
In a small saucepan, melt butter over medium heat. Add garlic. Cook for 30 seconds, stirring constantly.
Stir in Sriracha and honey. Bring to a simmer, then reduce heat and let simmer for 2-3 minutes to thicken slightly.
Finishing Touches:
Pour the buffalo sauce over the cooked chicken. Toss to coat evenly.
Return to the oven for an additional 5 minutes to allow the sauce to set.
Serve immediately.
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