Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Sheet Pan BBQ Chicken Ranch Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 36 reviews

These Sheet Pan BBQ Chicken Ranch Bowls are a flavorful and easy-to-make meal featuring spiced and honey BBQ-glazed chicken thighs paired with roasted sweet potatoes. Served over white rice with fresh arugula, pickled onions, creamy avocado, and a drizzle of green goddess ranch, this dish combines smoky, sweet, and tangy flavors for a satisfying bowl perfect for weeknight dinners.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the 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 another 1/3 cup for basting)
  • 1 tablespoon olive oil

For the 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

For Serving

  • White rice (cooked)
  • Arugula
  • Pickled onions
  • Avocado
  • Honey BBQ sauce
  • Green goddess ranch dressing

Instructions

  1. Prep the Chicken: In a large mixing bowl, combine the chicken thighs with salt, onion powder, garlic powder, dry mustard, pepper, oregano, paprika, honey BBQ sauce, and olive oil. Toss thoroughly to ensure the chicken is evenly coated with the seasoning and sauce mixture.
  2. Prep the Sweet Potatoes: In a separate bowl, toss the diced sweet potatoes with salt, black pepper, paprika, chili powder, and olive oil until evenly coated in the spices and oil.
  3. Bake Chicken and Sweet Potatoes: Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Arrange the chicken thighs on one side of the sheet pan and spread out the sweet potatoes on the other side in a single even layer. Bake for 25 to 30 minutes, stirring the sweet potatoes occasionally to prevent burning, until the sweet potatoes are tender and the chicken is cooked through.
  4. Broil the Chicken: Once the sweet potatoes are done, remove them from the sheet pan and set aside. Spread the chicken thighs evenly on the sheet pan, baste them with the remaining 1/3 cup honey BBQ sauce, then switch the oven to broil. Place the chicken back in the oven and broil for 4 to 6 minutes until the chicken is browned, the sauce is sizzling, and the edges become crispy.
  5. Assemble the Bowls: Start by adding a base of cooked white rice to each bowl. Top with the broiled BBQ chicken thighs, roasted sweet potatoes, fresh arugula, pickled onions, and sliced avocado. Finish by drizzling honey BBQ sauce and green goddess ranch dressing over the top for added flavor and creaminess.

Notes

  • For best results, ensure sweet potatoes are diced into uniform pieces to cook evenly.
  • You can substitute chicken breasts if preferred, but adjust baking time accordingly to avoid drying out.
  • Pickled onions add tang and crunch, but can be omitted or replaced with raw red onions if unavailable.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
  • Adjust spice levels by reducing or increasing paprika and chili powder according to taste.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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