Hot Honey Chicken Sheet Pan Dinner Recipe
This Hot Honey Chicken Sheet Pan Dinner is a vibrant and flavorful one-pan meal featuring tender chicken pieces roasted alongside caramelized Brussels sprouts, sweet potatoes, and red onions. The dish is elevated with a homemade spicy hot honey drizzle that perfectly balances sweetness with a kick of heat, making it an easy and delicious dinner option with minimal cleanup.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
Hot Honey
- ½ cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
Seasoning Mix
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley flakes
- 1 teaspoon paprika
- ½ teaspoon coarsely ground black pepper
Vegetables
- 3 tablespoons olive oil, divided
- 1 pound Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and cut into ½-inch pieces (about 1 pound)
- ½ red onion, coarsely chopped
Protein
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
Instructions
- Make hot honey: In a small saucepan over medium-low heat, combine the honey, red pepper flakes, and apple cider vinegar. Bring the mixture to a gentle simmer, then remove from heat. Let it set for 30-45 minutes to allow the flavors to meld. For a milder sauce, strain out the red pepper flakes; leave them in for more heat.
- Prepare seasoning mix: In a small bowl, mix together kosher salt, garlic powder, onion powder, dried parsley flakes, paprika, and coarsely ground black pepper until well combined.
- Preheat oven: Set your oven to 425°F (220°C) to get it ready for roasting.
- Coat vegetables: In a large bowl, combine half of the seasoning mix with 2 tablespoons of olive oil. Add the halved Brussels sprouts, sweet potato pieces, and chopped red onion. Toss thoroughly to ensure all vegetables are evenly coated with the spice and oil mixture.
- First roast of vegetables: Spread the coated vegetables in a single layer on a large sheet pan, placing the Brussels sprouts cut side down for optimal caramelization. Roast for 15 minutes in the preheated oven.
- Prepare chicken: Using the same large bowl, mix the remaining seasoning mix with 1 tablespoon olive oil. Add the chicken pieces and toss to coat evenly with the marinade.
- Add chicken and finish roasting: Remove the sheet pan from the oven and stir the vegetables to distribute evenly. Add the seasoned chicken pieces to the pan, arranging everything in a single layer. Return the pan to the oven and roast for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
- Serve: Plate the roasted chicken and vegetable medley, then drizzle generously with the prepared hot honey for a sweet and spicy finish.
Notes
- For a less spicy hot honey, strain out the red pepper flakes after simmering.
- Make sure to cut vegetables into uniform pieces to ensure even cooking.
- Using a meat thermometer helps confirm the chicken is perfectly cooked.
- The dish can be customized with other vegetables like carrots or cauliflower if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
