Sheet-Pan Hot Honey Chicken Thighs with Broccoli and Potatoes

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 8 (about 3 lb) bone-in skin-on chicken thighs
• 1.5 lb baby Yukon gold potatoes, halved
• 4 cups broccoli florets
• 3 Tbsp olive oil
• 1/4 cup honey
• 2 Tbsp hot sauce (Frank’s or similar)
• 1 Tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 Tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Pat chicken thighs very dry with paper towels; toss potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika on the pan and spread in a single layer.
3. 3Nestle the chicken thighs skin-side up among the potatoes; drizzle remaining oil over the chicken and season the skin generously with remaining salt and pepper.
4. 4Roast 25 minutes until the chicken skin is starting to render and potatoes are beginning to brown at the edges.
5. 5Meanwhile whisk honey, hot sauce, vinegar, and red pepper flakes in a small bowl until glossy; set aside half for serving.
6. 6Pull the pan out, scatter broccoli florets the chicken, and brush the chicken skin generously with half of the hot honey.
7. 7Return to the oven and roast 15–18 minutes more until chicken reaches 175°F at the thickest part, potatoes are fork-tender, and broccoli is charred in spots.
8. 8Brush chicken once more with a little of the reserved hot honey, then rest 5 minutes on the pan so juices settle.
9. 9Sprinkle with chopped parsley, drizzle remaining hot honey at the table, and serve family-style straight from the sheet pan.