Hot Honey Chicken Thighs with Roasted Sweet Potatoes and Brussels Sprouts Recipe
This Hot Honey Chicken Thighs recipe features juicy boneless, skinless chicken thighs marinated in a sweet and spicy blend, roasted alongside tender sweet potatoes and caramelized Brussels sprouts. Finished with a drizzle of hot honey, crumbled goat cheese, and fresh cilantro, it’s a simple, flavorful one-pan meal perfect for weeknights or casual dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Marinade
- 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
Main
- 1 1/2 pounds boneless, skinless chicken thighs
- 3–4 large sweet potatoes (about 32 ounces), diced
- 1 pound Brussels sprouts, trimmed and halved
Toppings & Serving
- 1–2 tablespoons hot honey
- 1/2 cup crumbled goat cheese (2 ounces)
- 1/4 cup cilantro, roughly chopped
- Arugula or mixed greens, for serving
- Optional sides: rice, avocado
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and line one or two large baking sheets with parchment paper to prevent sticking and ease cleanup.
- Prepare Marinade: In a small bowl or jar, whisk together olive oil, honey, lemon juice, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper until fully combined to create the flavorful marinade.
- Marinate Chicken: Place the chicken thighs in a bowl and toss with half of the marinade. Let them marinate for 2 to 8 hours in the refrigerator for deep flavor, or for a quick version, marinate while you prep the vegetables.
- Prepare Vegetables: Dice the sweet potatoes and halve the Brussels sprouts. Spread the veggies evenly on the prepared baking sheet(s). Pour the remaining marinade over the vegetables and toss to coat thoroughly.
- Arrange Chicken and Vegetables: Nestle the marinated chicken thighs among the vegetables on the baking sheet(s), making sure everything is evenly spaced and not crowded. This helps the chicken juices flavor the veggies and promotes even cooking. Sprinkle a little salt and pepper over everything.
- Bake and Broil: Roast in the preheated oven for 40 to 45 minutes, until the vegetables are tender and the chicken is cooked through (internal temperature should reach 165°F). For a crispy finish, switch the oven to the broiler on low and broil for 1 to 2 minutes until golden and slightly crispy.
- Finish and Serve: Remove the baking sheet from the oven. Drizzle the chicken and veggies with hot honey, sprinkle with crumbled goat cheese and chopped cilantro. Serve over a bed of arugula or mixed greens, with optional sides like rice or avocado.
- Enjoy: Dig in and savor the sweet, spicy, and tangy flavors of this hearty, colorful sheet-pan meal.
Notes
- Marinating the chicken longer enhances flavor but a quick marinade while prepping vegetables works in a pinch.
- Use boneless, skinless chicken thighs for quicker, even cooking and easy eating.
- Ensure the veggies are spread out well on the pan to avoid steaming and to get caramelized edges.
- If you don’t have hot honey, mix honey with a pinch of cayenne pepper as a substitute.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in an oven or air fryer.
Keywords: hot honey chicken thighs, sheet pan dinner, roasted sweet potatoes, Brussels sprouts, one-pan meal, easy chicken recipe, spicy honey chicken
