Sheet Pan Hot Honey Chicken
A simple and flavorful weeknight dinner made with juicy chicken thighs and roasted veggies, all glazed in a sweet and spicy hot honey sauce.
Ingredients
Main Ingredients
- 1 lb Chicken thighs (or breasts) Thighs are preferred for juiciness.
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 2 cups Broccoli florets Can swap with other veggies.
- 1 medium Sliced bell pepper Or your favorite veggies.
Hot Honey Sauce
- 1/3 cup Honey
- 2 tbsp Hot sauce Use your favorite.
- 1 tbsp Apple cider vinegar (or lemon juice)
- 1/4 tsp Red pepper flakes Optional for more heat.
Instructions
Preparation
- Preheat your oven to 425°F. Line a sheet pan with parchment paper or foil for easy cleanup.
- Toss your veggies (broccoli and bell pepper) with olive oil, salt, and pepper. Spread them on one side of the pan.
- Pat the chicken dry with paper towels. Rub it with olive oil, salt, pepper, garlic powder, and smoked paprika. Place it on the other side of the pan.
Cooking
- Roast for about 18 to 22 minutes, depending on thickness of the chicken. Meanwhile, stir up your sauce: combine honey, hot sauce, and a splash of vinegar or lemon juice. Taste and adjust sweetness and heat as desired.
- Remove the pan from the oven and brush or spoon the hot honey sauce over the chicken. Toss the veggies to cook evenly.
- Return to the oven for an additional 5 to 8 minutes, until the chicken is cooked through and the glaze is sticky and shiny.
- Let it rest for a couple of minutes before serving. Drizzle with extra sauce over the veggies.
Notes
For better results: Use thighs for juiciness, pat the chicken dry for better browning, and add hot honey sauce towards the end to prevent burning.