You’ll love this hot honey chicken sheet pan dinner with roasted chicken, Brussels sprouts, and sweet potatoes, dressed up with spicy hot honey. One pan and lots of delicious eating!
Why you’ll love it: One pan dinners are the best! Everything on one pan means easy cleanup.
How long it takes: If you make the hot honey ahead (recommended), allow yourself 45 minutes to make dinner.
Equipment you’ll need: small saucepan, sheet pan, large bowl
Ever since I discovered hot honey, I’ve been thinking of ways to incorporate it into my home menu. A sheet pan chicken dinner has been in the back of my mind for awhile now.
Many of you may be familiar with hot honey on fried chicken. It’s just plain good eating and it’s served in a lot of restaurants lately. Hot and spicy, sweet and crisp, it covers all the bases. Maybe your favorite Chinese take-out is honey chicken which is somewhat similar. Unfortunately, fried chicken is a bit time-consuming and messy , and it’s not the healthiest way to make chicken.
And then there’s Brussels sprouts. Wow! That sweet and spicy honey just soaks into all those tiny “cabbages” and you won’t believe how tasty they are. I often top my sautéed Brussels sprouts with hot honey.
Okay, so one pan dinner with healthy chicken and Brussels sprouts, topped with honey hot sauce. I think I’ll throw in some sweet potatoes and onions and make it a whole meal. Yaaay!
About This Recipe
We tested this recipe a few times. It wasn’t a big hardship or anything. My family was glad to try it out as many times as we made it. We wanted to get the recipe just right for you and I think we finally got it. You can be the judge and let me know what you think!
First off, let’s talk a bit about hot honey. You can buy hot honey; a popular brand is Mike’s Hot Honey but there are lots more brands popping up every day. We found that our homemade hot honey is quite a lot milder than Mike’s. If you have tender palates, you may want to make your own. It can be adjusted to a spice level you’re comfortable with.
Hot honey is very easy to make (only 3 ingredients). You can make it ahead and store it until you’re ready to use it. It keeps for a long time.
This sheet pan meal is cooked in two stages. The Brussels sprouts, sweet potatoes, and onions spend a short time in the oven to get a head start, then bite-sized chicken pieces are added to the pan to roast for another 15 minutes until everything is golden brown.
Drizzle hot honey over the whole pan and you’ve got an absolutely delicious and healthy one pan dinner that includes vegetables, potato, and meat. This one knocks it out of the ballpark.
I’ll get you started on the recipe here and give you some helpful tips that we learned along the way. As always, look for the recipe card near the end of the post with complete instructions, measurements, and nutrition information.
What you’ll need
- Hot Honey: Make your own (you’ll find the recipe on the recipe card below) or buy a commercial brand. Like I mentioned, hot honey keeps well and can be used on lots of different dishes. To make your own, you’ll need honey, red pepper flakes, and apple cider vinegar.
- Seasoning Mix: You’ll be seasoning both the vegetables and the chicken with this blend which includes: salt, pepper, garlic powder, onion powder, dried parsley flakes, and paprika. If you happen to have a jar of my all-purpose seasoning on hand, you’ll be on easy street because it’s the same thing.
- Olive Oil: Use any oil that can withstand high temperatures.
- Boneless Skinless Chicken Breasts: You’ll need about one pound of chicken. That’s a 4 ounce serving per person. If you prefer dark meat, boneless skinless chicken thighs are fine, too.
- Brussels Sprouts: Look for dark green Brussels sprouts that are firm and unblemished. If you see a lot of yellowing leaves or dark spots, the sprouts probably aren’t fresh and should be avoided.
- Sweet Potato: You’ll need roughly one pound. One large sweet potato can weigh in at a pound or you can buy a couple of smaller ones. There’s no need to peel the potatoes as long as they are well scrubbed. Trim off any bad spots.
- Red Onion: If you’re not a fan of red onions, any type of sweet onion will work fine.
How To Make This Recipe
Begin by making the hot honey, if you haven’t done so already. Simply measure out the honey, red pepper flakes, and apple cider vinegar into a small saucepan. Bring it to a simmer, take it off the heat, and let it set for 30 to 45 minutes. This can be done ahead of time.
Preheat the oven and get out a rimmed sheet pan. Measure out the ingredients for the seasoning into a small bowl, and set it aside for now.
Prep the vegetables. Clean and trim the Brussels sprouts, sweet potatoes, and onion and cut them into bite-size pieces. Put half of the seasoning mix and a bit of olive oil in a large bowl.
Add the cut-up veggies, and mix well until the veggies are coated with the oil/seasoning mixture.
Arrange the vegetables on the sheet pan in a single layer. Try to place the Brussels sprouts cut side down for the best browning.
Put the pan in the oven and roast the vegetables for fifteen minutes. While they are baking, cut the chicken into small pieces. Put the rest of the seasoning in the large bowl you used for the vegetables along with a bit more oil. Toss the chicken with seasoning and oil until it’s well-coated.
Take the pan out of the oven, give the vegetables a stir and add the chicken, making sure everything is in a single layer.
Roast for another 15 minutes.
That’s it! Dinner is ready. Divide the chicken and vegetables between four plates and drizzle with the hot honey. If you prefer, serve the hot honey on the side so everyone can add as much or as little as they like.
Discover the joys of hot honey if you haven’t done so already! Hot honey is a taste sensation that adds so much excitement to everything from chicken to ice cream. Try it on roasted broccoli or cauliflower. We love salmon bites with hot honey. It’s super good on pizza! Hot honey really elevates corn bread or hot biscuits. I’m sure you get the idea: Hot honey is good on everything!
It’s actually best to store hot honey at room temperature in your pantry. Like plain honey, hot honey will become quite solid if it’s stored in the refrigerator. If your honey crystallizes, simply heat it up a bit and it will become more liquid.
While plain honey can last indefinitely (some folks say it lasts for centuries), hot honey has a couple of added ingredients. I recommend using your hot honey within 2 months. I dare say it won’t stick around that long!
Make It Your Own
- Not a fan of Brussels sprouts? Substitute broccoli or cauliflower.
- This recipe is delicious without the hot honey, too. If you’re cutting back on sugar, or just don’t care for hot honey, simply omit it. Try it with chimichurri or pesto!
- Substitute boneless skinless chicken thighs if you prefer dark meat.
- Looking for something different? Try orange chicken or bourbon chicken. My crockpot teriyaki chicken is super popular, too.
Make Ahead Ideas
By all means, make the hot honey ahead of time. It’s better if it has time to cool off, letting the red pepper flakes infuse the honey.
Much of the dinner can be prepped ahead of time. Make the seasoning and store it in a small container or use my all-purpose seasoning. Prep the onions and Brussels sprouts and refrigerate. Prep the sweet potatoes, cover with cold water, and refrigerate or leave on the counter. Prep the chicken and refrigerate.
Dinnertime will be a snap! And remember, cleanup will be easy too. Only one pan to wash!
Storage & Reheating Suggestions
If you have leftover chicken and vegetables, refrigerate them in covered containers for up to 4 days. Store the hot honey separately at room temperature.
Reheat the chicken and vegetables gently in the microwave or put them in your air fryer for a few minutes. Serve with hot honey.
- ½ cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
Chicken and 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
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- To make hot honey (see note): Add honey, red pepper flakes, and apple cider vinegar to a small saucepan over medium-low heat. Bring to a simmer and remove from heat. If time allows, let set for 30-45 minutes before using. If desired, strain out red pepper flakes for a more mild flavor. Leave them in for a spicier honey.
- Make seasoning mix by combining salt, garlic powder, onion powder dried parsley, paprika, and pepper in small bowl.
- Preheat oven to 425℉.
- In a large bowl, combine half of the spice mixture and 2 tablespoons of olive oil. Add Brussels sprouts, sweet potatoes, and onions. Stir well, until vegetables are coated with spice mixture.
- Arrange on large sheet pan, with cut sides of Brussels sprouts facing down. Bake for 15 minutes.
- Meanwhile, in the same bowl, combine the remaining seasoning mixture and 1 tablespoon oil. Add chicken and toss to coat.
- Remove sheet pan from oven and stir vegetables. Add chicken to vegetables and arrange in single layer. Bake 15 minutes or until chicken is done (internal temperature is 165℉).
- Serve chicken with hot honey.
- You can make the hot honey in advance. Store it at room temperature for up to 6 months. If you don’t use all of it for this recipe, try it on roasted vegetables, salmon bites, or even pizza!
- For a quicker hot honey, combine ½ cup honey with 1 tablespoon hot sauce, such as Frank’s Hot Sauce. Microwave for 20-30 seconds and stir to combine. Add more hot sauce if desired.
- This sheet pan dinner is great even without the hot honey.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.