Hot Honey Chicken Sheet Pan Dinner
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!
Servings: 4
Ingredients
For Hot Honey:
- ½ cup honey
- 1 teaspoon red pepper flakes
- 1 teaspoon apple cider vinegar
For 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
For Chicken and Vegetables:
- 3 tablespoons olive oil, divided
- 1 pound Brussels sprouts
- 1 large sweet potato (about 1 pound)
- ½ red onion
- 1 pound boneless skinless chicken breasts
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 to 45 minutes before using. If desired, strain out red pepper flakes for a more mild flavor. Leave them in for a spicier honey.½ cup honey, 1 teaspoon red pepper flakes, 1 teaspoon apple cider vinegar
- Preheat oven to 425℉. Lightly spray a large sheet pan, about 13 x 18 inches, with nonstick spray, if desired.
- Trim and halve the Brussels sprouts; peel and cut the sweet potato into ½ inch pieces, and coarsely chop the red onions.1 pound Brussels sprouts, 1 large sweet potato, ½ red onion
- Make seasoning mix by combining salt, garlic powder, onion powder, dried parsley, paprika, and pepper in small bowl.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
- 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 the vegetables on the sheet pan with cut sides of Brussels sprouts facing down. Bake for 15 minutes.
- Meanwhile, cut the chicken into bite-sized pieces, about 1-inch.1 pound boneless skinless chicken breasts
- In the same bowl you used for the veggies, combine the remaining seasoning mixture and 1 tablespoon oil. Add chicken and toss to coat.
- Remove the 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℉).
- Plate the chicken and vegetables, and drizzle the hot honey over each serving. You may not need all of the hot honey but it's great on other dishes, too.
Video
Notes
- Make the hot honey in advance: Store it at room temperature for up to 2 months. If you don't use all of it for this recipe, try it on roasted vegetables, salmon bites, or even pizza!
- Hot honey shortcut: For quicker hot honey, combine ½ cup honey with 1 tablespoon hot sauce, such as Frank’s Hot Sauce. Microwave for 20 to 30 seconds and stir to combine. Add more hot sauce if desired. Hot honey can be purchased, too.
- Variations: You can use different vegetables if you like. Broccoli or cauliflower work well; baby potatoes can be used instead of sweet potatoes. This sheet pan dinner is great even without hot honey; try chimichurri or pesto instead. If you're concerned about eating too much honey, use just a small amount of the hot honey on your meal. A little goes a long way!
Nutrition
Serving: 4ounces chicken with vegetables and honey | Calories: 511kcal | Carbohydrates: 71g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 816mg | Potassium: 1325mg | Fiber: 9g | Sugar: 43g | Vitamin A: 17373IU | Vitamin C: 102mg | Calcium: 100mg | Iron: 3mg
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