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!
1large sweet potato, peeled and cut into ½-inch pieces (about 1 pound)
½red onion, coarsely chopped
1poundboneless skinless chicken breasts, cut into 1-inch pieces
Instructions
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.
Video
Notes
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.