Tender hot honey baked chicken breast is seasoned with ras el hanout and served over roasted carrots, red bell peppers, sweet potatoes, and beets tossed in a vibrant Red Beet Hot Honey Sauce. Make it in the air fryer or oven for an easy, sweet-and-spicy chicken dinner packed with colorful vegetables and warm, aromatic spices.
Table of Contents
Jump to:
- The Glaze Haze
- Why You'll Love This Recipe
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment You'll Need (With Alternatives)
- Kitchen Tools I Use and Recommend
- Substitutions
- Variations
- Storage and Reheating
- Cooking Tips
- Frequently Asked Questions
- Chicken Recipes
- Cooking Tips and Tutorials
- 📖 Recipe
- Have a Comment or Question?
The Glaze Haze
There's something about Hot Honey Baked Chicken that just speaks to my soul. You get that balance of sweet, spicy, savory, and earthy flavors all on one plate, with tender chicken breast served over roasted carrots, beets, red bell peppers, and sweet potatoes.
But the vegetables aren't just sitting underneath the chicken waiting to be noticed. They're tossed in a Red Beet Hot Honey Sauce made with fresh grated beets, onion, garlic, apple cider vinegar, chicken broth, and hot honey.
And that sauce! It's sweet, tangy, earthy, a little spicy, and such a beautiful deep red color. You may be tempted to lick the plate. I'm not judging. Even better, you can make it two ways: use your air fryer for a quick dinner, or turn it into an easy sheet pan meal by roasting everything in the oven.
Why You'll Love This Recipe
- Sweet, spicy, and savory: Hot honey brings the sweetness and heat, while ras el hanout adds warm, aromatic spices.
- Vegetables you'll actually want to eat: Carrots, sweet potatoes, red peppers, and beets become part of the main event once you toss them in that Red Beet Hot Honey Sauce.
- Air fryer or oven: Use whichever cooking method works best for your kitchen and the amount you're preparing.
- Quicker chicken: Chicken breast cutlets cook much faster than the chicken quarters I originally used when developing this recipe.
- A complete dinner: You get your chicken, plenty of vegetables, and a flavorful sauce all on one plate.
Note From Chef Maika
This recipe has been updated. I originally made it with chicken quarters, which are delicious but take considerably longer to cook. Over time, I also found myself cooking less dark meat with the skin on at home, but one problem remained: I still loved those roasted vegetables and that hot honey beet sauce.
The Chicken
Something had to give, and it wasn't the vegetables. Switching to chicken breast cutlets made the recipe quicker and much easier to prepare in the air fryer. If you're starting with large chicken breasts, you can butterfly them horizontally and cut them into two thinner portions. They'll cook more evenly, and you won't be waiting forever for a thick chicken breast to finish while your vegetables wonder what happened to dinner.
The Vegetables
The vegetables also bring back something I learned back in culinary school: glazed carrots. We learned to balance the sweetness of brown sugar with the natural earthy sweetness of carrots, and that technique has stuck with me for decades. Here, I took that idea in a completely different direction. Instead of glazing only carrots, I'm bringing sweet potatoes and one of my favorite vegetables, beets, along for the ride.
And I really do love beets! Roasted with goat cheese, sliced into chips, juiced with carrots, golden, candy-striped, or classic red: give me the beets! Their earthy sweetness is exactly what I wanted against the hot honey in this recipe.
Support Global Food Bloggers
Ras el hanout is a North African spice blend with variations found throughout the Maghreb. The exact spice combination and proportions can differ by region, cook, or spice maker. This recipe uses ras el hanout as part of my own globally inspired cooking rather than attempting to recreate a traditional North African dish.
Looking for traditional North African cooking? I encourage you to explore recipes and cooking resources created by North African cooks and food writers who can share the regional traditions, techniques, and history behind the foods they prepare, such as Salima's Kitchen and Afooda.
Recommended Reads
Ingredients with Steps
Start by combining ras el hanout, avocado oil, and hot honey to make a sweet, warmly spiced seasoning mixture. Pat the chicken breast cutlets dry and brush them with some of the seasoning, then toss the carrots, red bell peppers, sweet potatoes, and red beets with the remaining mixture.
Roast or air-fry the vegetables before adding the chicken so the denser root vegetables have time to soften. While everything cooks, sauté onion, grated red beets, and garlic in avocado oil, then add apple cider vinegar, low-sodium chicken broth, and hot honey, and simmer until the sauce slightly reduces.
Finish the sauce with fresh parsley. Once the chicken reaches an internal temperature of 165°F, let it rest before slicing. Toss the roasted vegetables with the Red Beet Hot Honey Sauce, top with the sliced chicken, drizzle with additional sauce, and garnish with fresh parsley.
Culinary Glossary
This section provides concise definitions of key ingredients and techniques to enhance understanding and improve cooking skills related to this recipe. Find More Terms: Culinary Glossary.
Ingredients
- Ras El Hanout: A North African spice blend associated with the Maghreb. The ingredients vary but can include spices such as cumin, coriander, cinnamon, cardamom, turmeric, and pepper.
- Hot Honey: Honey infused or combined with chile peppers for a balance of sweetness and spicy heat.
- Red Beet: An earthy, naturally sweet root vegetable known for its deep red-purple color.
- Apple Cider Vinegar: A fruit vinegar that provides acidity to help balance sweet, rich, and savory flavors.
- Avocado Oil: A neutral-flavored cooking oil with a high smoke point that works well for roasting and air frying.
Techniques
- Butterfly: To slice horizontally through a thick piece of meat so it opens into two thinner, connected halves. Cutting completely through creates two cutlets. How to Butterfly Chicken Breasts | Step-by-Step Guide.
- Roast: To cook food using dry heat, encouraging browning while concentrating flavor.
- Sauté: To quickly cook ingredients in a small amount of fat over direct heat.
- Reduce: To simmer a liquid so some of the water evaporates, concentrating its flavor and thickening its consistency.
- Rest: Let cooked meat sit briefly before slicing so its juices can redistribute.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prepare the Chicken Cutlets
Also check out How to Butterfly Chicken Breasts | Step-by-Step Guide.
If you're starting with whole chicken breasts, place the chicken flat on a cutting board. Hold it steady and carefully slice horizontally through the thickest portion toward the thinner end.
For this recipe, cut all the way through the breast to create two separate cutlets.
Try to keep both pieces relatively even in thickness. Thinner chicken cooks faster and more evenly in the air fryer or oven.
Prepare the Vegetables
Prepare the Carrots: Trim the carrots and cut them into similarly sized diagonal matchsticks. If they are wider than the picture, just halve them lengthwise. Keeping your cuts consistent helps the carrots cook evenly with the other vegetables.
Cut the Sweet Potatoes: Slice the sweet potatoes into approximately 1-inch-thick rounds.
Then cut the rounds into roughly 1-inch pieces. Uniform pieces aren't just for looks. Similar-sized vegetables are much more likely to become tender at the same time.
Cut the Beets: Peel and slice the beets approximately 1 inch thick before cutting them into similarly sized pieces.
Beets stain! Rinse your knife, cutting board, and other tools soon after cutting them. A plastic cutting board and gloves can also make cleanup easier.
Season the Vegetables: Toss the prepared vegetables with the remaining ras el hanout, hot honey, and avocado oil mixture until evenly coated.
Roast the Vegetables and Chicken: Give the vegetables a head start in either the air fryer or oven before adding the seasoned chicken breast cutlets. Continue cooking until the vegetables are tender and the thickest portion of the chicken reaches an internal temperature of 165°F.
Grate the Beets for the Sauce
Use the smaller holes on your box grater for a finer texture.
Make the Red Beet Hot Honey Sauce
Sauté the onion, grated beets, and garlic in avocado oil until they begin to soften. Add the chicken broth, apple cider vinegar, and hot honey, then simmer until slightly reduced. Finish with fresh parsley.
Glaze and Serve
Allow the chicken to rest briefly before slicing it into pieces. Toss the roasted vegetables with the sauce, arrange the chicken on top, drizzle with more sauce, and finish with chopped parsley.
Equipment You'll Need (With Alternatives)
Here's what you'll need to be efficient, plus easy swaps if you don't have everything on hand.
- Coarse or Box Grater: Finely grates the fresh beets for the sauce. (Alternative: food processor with a shredding attachment.)
- Large Mixing Bowl: Mixes the ras el hanout seasoning and gives you enough room to thoroughly coat the vegetables. (Alternative: large food-storage container or deep baking dish.)
- Silicone Brush: Spreads the seasoning mixture evenly over the chicken. (Alternative: spoon or clean hands.)
- Air Fryer: Cooks the chicken while roasting the vegetables with circulating hot air. (Alternative: oven and sheet pan.)
- Sheet Pan: Holds the chicken and vegetables when using the oven method. (Alternative: large shallow baking dish.)
- Frying Pan: Sautés the aromatics and reduce the Red Beet Hot Honey Sauce. (Alternative: sauté pan or saucepan.)
- Instant-Read Thermometer: Checks the thickest portion of the chicken for a safe internal temperature of 165°F. (Alternative: another food thermometer suitable for checking meat.)
Kitchen Tools I Use and Recommend
These are some of the kitchen tools I personally use that make cooking faster and easier. If you're building your kitchen setup or upgrading your tools, these are great places to start. More Kitchen Must-Haves: Find other tools I use here.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and their microwave-safe feature makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is that I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
Review: The Cosori Turbo Blaze Air Fryer has been an absolute big help in my kitchen! The large basket is perfect for cooking larger portions, and cleanup is a breeze: just toss it in the dishwasher, and it comes out spotless and undamaged. I also love the thoughtful design, with a flat grid basket and silicone feet that prevent scratching and are super easy to remove and reinsert. The big, clear display with multiple preset temperature and time options makes cooking so quick and hassle-free, taking all the guesswork out of the process. Honestly, I love it so much that I haven’t had to pull out my Ninja air fryer since getting this one! I even ended up buying one for my mom!
My Review: The USA Pan Bakeware Half Sheet Baking Pan and Nonstick Cooling Rack Set is such a smart buy, it’s incredibly convenient to have both the pan and rack come together as a set. You never know when you’ll need the rack for roasting, cooling, or glazing, and having it perfectly fitted to the pan saves so much time and hassle. The pan itself is super sturdy with excellent heat distribution, and the nonstick rack makes cleanup a breeze. I’ve used it for everything from baking cookies to roasting vegetables and even draining fried foods. It’s one of those kitchen upgrades that just makes life easier.
My Review: I absolutely love my All-Clad HA1 Hard Anodized Nonstick Fry Pans! I have two essential sizes, and they make cooking so much easier. The larger pan is perfect for dishes like chicken cutlets or stir-fries, while the smaller one is ideal for delicate tasks like making sauces, frying potstickers, or whipping up egg dishes. I’ve been a loyal All-Clad fan for years. They’ve been my go-to brand since my time working in commercial kitchens. Their durability and performance are unmatched, and I love that they’re USA-made and have been around for so long. These pans are no exception; they heat evenly, clean up effortlessly, and are incredibly reliable.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. America's Test Kitchen voted it its top thermometer. It comes with a 5-year warranty and a NIST-traceable calibration certificate, so you can trust it as a must-have tool for any cook.
Notable Mentions
While I haven't personally used this mandoline slicer, I like the idea of its detachable 3-cup storage container, which can help keep your prep area cleaner by catching sliced ingredients as you work. The container also includes measurement markings, making it useful for tracking how much you've prepped without needing another measuring cup.
Substitutions
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
Dairy-Free
- This recipe is already dairy-free, so no substitutions are needed.
Gluten-Free
- This recipe is already gluten-free, so no substitutions are needed.
Vegetarian
- Chicken Breast: Replace the chicken with firm tofu, tempeh, or mushrooms and coat with the same ras el hanout and hot honey seasoning before cooking.
- Chicken Broth: Replace it with vegetable broth.
Convenience
- Ras El Hanout: Use the alternative spice mixture included in the recipe card if you don't have a prepared blend.
- Avocado Oil: Substitute canola or grapeseed oil.
- Fresh Garlic: Try using garlic powder when needed.
- Fresh Onion: Substitute onion powder for a pantry-friendly option.
- Chicken Breast Cutlets: Butterfly large chicken breasts and cut them completely in half to create two thinner portions.
- Chicken Breast: You can also use boneless, skinless chicken thighs, but you may need to adjust the cooking time.
- Vegetables: Add or substitute green beans, zucchini, or squash depending on what you already have.
- Chopping and Mincing: Use a food processor to speed up some vegetable prep.
- Hot Honey: Combine regular honey with cayenne pepper or red pepper flakes to taste.
Change Heat Level - Adjust the recipe's heat to your liking, and learn more about the Scoville Scale and Chili Pairings.
Variations
Explore fun twists and creative ways to make this recipe your own.
- Make It Crispy: After brushing the chicken with the ras el hanout and hot honey seasoning, press it into panko breadcrumbs for a crunchy coating before baking.
- Change the Heat Level: For less heat, replace some of the hot honey with regular honey. For more heat, add cayenne or red pepper flakes.
- Change the Vegetables: Use the recipe to clean out the vegetable drawer. Green beans, zucchini, and squash can all work, but adjust cooking times based on the vegetables you choose.
Storage and Reheating
Learn how to properly store leftovers and reheat them to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
Refrigerator
Store leftover chicken, vegetables, and sauce in an airtight container in the refrigerator for up to 3 days. For the best reheating results, keep any extra Red Beet Hot Honey Sauce separate when possible.
Freezer
Divide cooled leftovers into individual freezer-safe portions and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Air Fryer
Reheat the chicken and vegetables at 350°F until warmed through. Add extra sauce after reheating so the honey doesn't scorch.
Oven
Place the chicken and vegetables in an oven-safe dish and reheat at 350°F until heated through.
Microwave
Reheat individual portions in short intervals until hot. Spoon a little additional sauce over the sliced chicken to help keep it moist.
Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Use a high-smoke-point oil: Avocado oil works especially well with the concentrated heat of an air fryer. Heart-Healthy, High Smoke Point Oils for Cooking.
- Know your air fryer: Models cook differently, so start watching the chicken and vegetables closely during the final few minutes rather than relying exclusively on the clock.
- Make your chicken thinner: Turning large chicken breasts into cutlets reduces cooking time and helps them cook more evenly. How to Butterfly Chicken Breasts | Step-by-Step Guide.
- Check the temperature: Insert an instant-read thermometer into the thickest portion of the chicken and cook until it reaches 165°F.
- Cut vegetables consistently: Keeping the beets and sweet potatoes close in size helps prevent some pieces from staying hard while others overcook.
Frequently Asked Questions
Oil helps the ras el hanout and other seasonings cling evenly to the vegetables while encouraging browning during cooking.
Avocado oil has a high smoke point, making it useful for high-heat cooking methods such as air frying and roasting.
Hot honey is honey infused or flavored with chile peppers, giving you sweetness followed by spicy heat. You can buy prepared hot honey or make a quick substitute by combining regular honey with cayenne or red pepper flakes.
Yes. You can use boneless, skinless chicken thighs for a juicier dark-meat option. Cooking time may differ, so use the chicken's internal temperature to determine doneness.
Yes. Portion the chicken and glazed vegetables into individual containers after cooking and refrigerate for up to 3 days. Keep extra sauce separate when possible and add it after reheating.
Looking for more easy ways to turn chicken into a flavorful dinner? Explore my chicken recipes for globally inspired seasonings, sauces, air fryer meals, and approachable weeknight cooking ideas.
Chicken Recipes
Want more chicken recipes like this? Try these:
- Air Fryer Apple Stilton Chicken Salad on Wasa Crispbread
- Sticky Chicken Drumettes with Soy Ginger Sauce
- Braised Korean Spicy Chicken Stew with Kabocha
- Crispy Garlic Parmesan Baked Chicken
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Seasonal Produce Guide: What Fruits and Vegetables Are in Season?
- How to Roast Food: The Fundamental Principles of Roasting
- 2026 Fall Seasonal Produce Guide: Fruits and Vegetables to Enjoy This Season
- Indian Cooking Techniques That Changed How I Think About Food
📖 Recipe
Hot Honey Baked Chicken Breast and Glazed Vegetables
Ingredients
Ras El Hanout Hot Honey Seasoning
- 2 tablespoons ras el hanout
- 4 tablespoons avocado oil
- 1 tablespoon hot honey
Chicken
- 2 large boneless, skinless chicken breasts butterflied into 4 cutlets
Vegetables
- 2 medium carrots cut into thick batons, approximately ½-inch thick
- 3 medium red bell peppers cut into thick strips
- 4 small sweet potatoes cut into approximately 1-inch cubes
- 2 medium red beets cut into approximately 1-inch cubes
Red Beet Hot Honey Sauce
- 1 tablespoon avocado oil
- 1 small onion minced
- 1 medium red beet grated
- 4 garlic cloves minced
- 4 tablespoons apple cider vinegar
- ¾ cup low-sodium chicken broth
- ½ cup hot honey
- 10 fresh parsley leaves chopped
Garnish
- Chopped fresh parsley
Equipment
- Air Fryer or sheet pan
Instructions
- Prepare for Cooking: Read the instructions thoroughly, then gather, measure, and prepare all your ingredients before cooking. This recipe includes both oven and air fryer methods; follow the directions for your preferred cooking method. Learn Prepping Tips.
- Make the Ras El Hanout Hot Honey Seasoning: In a large mixing bowl, whisk together the ras el hanout, avocado oil, and hot honey until evenly combined. Divide the seasoning between two bowls, reserving one portion for the chicken and the other for the vegetables.
- Season the Chicken: Pat the chicken breast cutlets dry with paper towels. Using a silicone brush, coat both sides of the chicken with its portion of the ras el hanout hot honey seasoning. Set aside in the refrigerator while preparing the vegetables.
- Prepare and Season the Vegetables: Cut the carrots into thick batons, the red bell peppers into thick strips, and the sweet potatoes and peeled beets into approximately 1-inch cubes. Toss the vegetables with the reserved seasoning until evenly coated.
Oven Method
- Preheat the Oven: Preheat to 400 °F. Line two large rimmed baking sheets with parchment paper.
- Start Roasting the Vegetables: Arrange the seasoned carrots, sweet potatoes, and beets in a single layer on a baking sheet. Roast for approximately 20 minutes, tossing halfway through.
- Add the Bell Peppers and Chicken: Add the seasoned red bell peppers to the vegetables, spreading them into an even layer. Arrange the seasoned chicken cutlets in a single layer on a separate baking sheet. Return the vegetables to the oven and place the chicken on another rack.
- Finish Roasting: Bake the chicken for approximately 12-15 minutes, depending on thickness, until the thickest part reaches an internal temperature of 165 °F. Continue roasting the vegetables for approximately 15-20 minutes, or until fork-tender and lightly caramelized. Remove the chicken when done, even if the vegetables need additional cooking time.
Air Fryer Method
- Preheat the Air Fryer: Preheat to 350 °F.
- Start the Root Vegetables: Arrange the seasoned carrots, sweet potatoes, and beets in a single layer in the air fryer basket. Air-fry for approximately 15 minutes, shaking halfway through.
- Add the Bell Peppers: Add the seasoned red bell peppers and cook for approximately 10-15 minutes, until the vegetables are fork-tender and lightly browned. Work in batches as necessary to avoid overcrowding. Transfer the cooked vegetables to a covered dish to keep warm.
- Air Fry the Chicken: Arrange the seasoned chicken cutlets in a single layer in the air fryer basket. Cook for approximately 10-12 minutes, flipping halfway through, until the thickest part reaches an internal temperature of 165 °F. Cook in batches if necessary.
Make the Red Beet Hot Honey Sauce
- Sauté the Aromatics: While the chicken and vegetables cook, heat the avocado oil in a large, deep sauté pan over medium heat. Add the minced onion and grated beet. Sauté for approximately 4-5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30-60 seconds, until fragrant.
- Build the Sauce: Stir in the apple cider vinegar, low-sodium chicken broth, and hot honey. Bring to a gentle simmer.
- Reduce the Sauce: Simmer uncovered for approximately 8-12 minutes, stirring occasionally, until the liquid reduces and becomes slightly thickened and glossy. Stir in the chopped parsley.
Glaze and Serve
- Rest the Chicken: Transfer the cooked chicken to a cutting board, let it rest briefly, then slice into approximately ½-inch-thick pieces.
- Glaze the Roasted Vegetables: Reduce the heat beneath the Red Beet Hot Honey Sauce to low. Add the roasted vegetables to the sauté pan and gently fold in enough sauce to coat evenly for approximately 1-2 minutes. Reserve any excess sauce for serving.
- Plate and Serve: Divide the glazed vegetables among four plates. Top with the sliced hot honey chicken breast, drizzle with additional Red Beet Hot Honey Sauce, and garnish with chopped fresh parsley.
Video
Notes
Don't Have Ras El Hanout?
You can make a quick substitute with:- 2 teaspoons ground cumin
- 2 teaspoons turmeric powder
- 2 teaspoons dried thyme leaves
- ½ teaspoon ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground allspice
- ½ teaspoon ground cinnamon
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Nutrition
Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic created Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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