Sheet-Pan Hot Honey Chicken Tenders and Veg

Serves 4 · 12 min prep · 25 min cook

Ingredients

• 1.5 lb chicken tenders
• 3 cups broccoli florets
• 2 cups baby carrots
• 1 large, sliced red bell pepper
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup honey
• 2 tbsp hot sauce
• 1 tbsp apple cider vinegar
• 2 tbsp butter
• 1/2 tsp red pepper flakes
• 2 tbsp chopped fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2. 2Pat the chicken tenders dry with paper towels so the seasoning sticks and the exterior crisps.
3. 3In a large bowl toss the chicken tenders with half the olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
4. 4Spread the seasoned tenders in a single layer on one side of the prepared sheet pan, leaving space between pieces.
5. 5In the same bowl toss the broccoli florets, baby carrots, and sliced red bell pepper with the remaining olive oil and salt and pepper.
6. 6Arrange the vegetables on the other side of the sheet pan in an even layer so everything roasts at the same rate.
7. 7Roast for 18 to 22 minutes, flipping the tenders halfway, until the chicken reaches 165°F internally and the vegetables are tender-crisp with lightly charred edges.
8. 8While the pan roasts, melt the butter in a small saucepan over medium-low heat, then stir in the honey, hot sauce, apple cider vinegar, and red pepper flakes.
9. 9Simmer the glaze for 2 to 3 minutes until slightly thickened and glossy, then remove from heat.
10. 10Pull the sheet pan from the oven, drizzle the hot honey glaze generously over the chicken tenders, and toss gently to coat.
11. 11Return the pan to the oven for 2 to 3 minutes so the glaze bubbles and clings to the chicken.
12. 12Scatter chopped fresh parsley over everything, divide into portions, and serve immediately while the tenders are sticky and the vegetables are still hot.