Hot Honey Chicken Thighs w/ Sweet Potatoes & Brussels

Sheet pan hot honey chicken with sweet potatoes and brussels sprouts topped with cilantro and goat cheese. A metal spatula is on the sheet pan with a few veggies on it.

4 from 1 vote

Hot Honey Chicken Thighs w/ Sweet Potatoes & Brussels

Sheet pan hot honey chicken thighs with sweet potatoes and brussels sprouts make a delicious, flavor-packed, and easy one-pan meal. Everything is tossed with a sweet & spicy marinade and roasted until juicy and tender. Gluten-free and high-protein.

Course Main Course

Cuisine American

Keyword hot honey chicken, hot honey chicken bowls, hot honey chicken thighs

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 602kcal

Author Kelly Nardo

Equipment

baking sheet

Ingredients

Hot Honey Sauce

2 1/2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt and pepper, to taste

Sheet Pan Hot Honey Chicken

1 1/2 pounds chicken thighs (I used boneless and skinless)
3-4 large sweet potatoes (32 ounces)
1 pound brussels sprouts, trimmed and cut in half
1-2 tablespoons hot honey
1/2 cup crumbled goat cheese (2 ounces)
1/4 cup cilantro, roughly chopped
for serving - arugula/mixed greens, rice, avocado...

Instructions

Preheat the oven to 400 degrees and line 1-2 large baking sheets with parchment paper.
Make your marinade. Add olive oil, honey, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper to a small bowl or jar and whisk to combine.
Marinate the chicken. Add chicken thighs to a bowl and toss with half the marinade. Let it marinate for 2-8 hours. For a quick marinade, let it marinate while you are prepping the rest of the ingredients.
Chop and mix the veggies. Dice sweet potatoes and half your brussels sprouts. To a large baking sheet, add your veggies and pour over the remaining marinade, and mix until the veggies are fully coated. Spread out evenly on the pan.
Add chicken thighs. Nestle your chicken in your veggies on the pan, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other, as the juices released from the chicken give them more flavor and help them cook evenly. If needed, move some chicken and veggies to another baking sheet. Sprinkle with a little salt and pepper.
Bake. Roast for 40-45 minutes until veggies are tender and chicken is cooked through. Place under the broiler on low and broil for 1-2 minutes to get everything a little crispy.
Once done, drizzle with hot honey, top with the goat cheese, and sprinkle with cilantro.
Enjoy! I like serving over arugula.

Nutrition