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Sheet Pan BBQ Chicken Ranch Bowls Recipe

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3.9 from 53 reviews

These Sheet Pan BBQ Chicken Ranch Bowls combine tender, juicy chicken thighs coated in a flavorful honey BBQ sauce with perfectly roasted sweet potatoes. Served over a bed of fluffy white rice and topped with fresh arugula, pickled onions, creamy avocado, and a drizzle of green goddess ranch, this recipe offers a deliciously balanced and easy-to-make meal perfect for any weeknight dinner.

Ingredients

Chicken

  • 1.5 pounds boneless skinless chicken thighs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 1/4 cup honey BBQ sauce (plus an additional 1/3 cup for basting)
  • 1 tablespoon olive oil

Sweet Potatoes

  • 1 large garnet sweet potato, diced (around 1 pound)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 tablespoon olive oil

Bowls and Garnishes

  • White rice, cooked
  • Arugula
  • Pickled onions
  • Avocado, sliced
  • Honey BBQ sauce, for drizzling
  • Green goddess ranch dressing, for drizzling

Instructions

  1. Prep the Chicken: In a large mixing bowl, combine the chicken thighs with onion powder, garlic powder, dry mustard, salt, pepper, oregano, paprika, 1/4 cup honey BBQ sauce, and 1 tablespoon olive oil. Toss everything together until the chicken is evenly coated with the mixture.
  2. Prep the Sweet Potatoes: In another bowl, toss the diced sweet potatoes with salt, black pepper, paprika, chili powder, and 1/2 tablespoon olive oil until well coated.
  3. Roast Chicken and Sweet Potatoes: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper. Spread the chicken thighs on one side of the sheet pan and the sweet potatoes in an even layer on the opposite side. Bake for 25-30 minutes, tossing the sweet potatoes halfway through to prevent burning, and bake until the sweet potatoes are tender and the chicken is cooked through.
  4. Baste and Broil Chicken: Remove the sweet potatoes from the sheet pan and set aside. Spread the chicken thighs out on the pan and baste them with the remaining 1/3 cup honey BBQ sauce. Switch your oven to broil and place the chicken back in the oven. Broil for 4-6 minutes or until the chicken is browned, the BBQ sauce is bubbling, and the edges of the chicken are crispy.
  5. Assemble the Bowls: Build your bowls by starting with a base of cooked white rice. Top with the roasted chicken thighs, sweet potatoes, fresh arugula, pickled onions, and sliced avocado. Finish each bowl with a drizzle of honey BBQ sauce and green goddess ranch dressing for added creaminess and flavor.

Notes

  • Make sure to cut the sweet potatoes into evenly sized pieces to ensure uniform cooking.
  • Watch the chicken closely while broiling to prevent burning.
  • Feel free to swap white rice for brown rice or quinoa for a healthier alternative.
  • This recipe can be easily doubled for meal prepping or serving more people.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.

Find it online: https://recipethrive.com/sheet-pan-bbq-chicken-ranch-bowls-recipe/