Sheet-Pan Hot Honey Chicken

Serves 4 · 10 min prep · 28 min cook

Ingredients

• 2 lb bone-in skin-on chicken thighs
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 4 cups broccoli florets
• 1 large red bell pepper, sliced
• 1 red onion, cut into wedges
• ⅓ cup honey
• 2 tbsp hot sauce
• 1 tbsp apple cider vinegar
• 1 tbsp butter
• 2 tbsp fresh parsley, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Pat chicken thighs dry and season all over with salt, black pepper, garlic powder, and smoked paprika.
3. 3Toss broccoli florets, sliced bell pepper, and onion wedges with half the olive oil and salt on the sheet pan.
4. 4Nestle the seasoned chicken thighs skin-side up among the vegetables and drizzle remaining oil over the chicken.
5. 5Roast on the middle rack until chicken skin is crisp and golden and vegetables begin to char at the edges, 22 to 25 minutes.
6. 6Meanwhile, warm honey, hot sauce, apple cider vinegar, and butter in a small saucepan over low heat until smooth and pourable.
7. 7Remove the sheet pan, brush or drizzle most of the hot honey glaze generously over the chicken and veggies.
8. 8Return to the oven for 3 to 5 more minutes until the glaze bubbles and caramelizes lightly.
9. 9Check that chicken reaches 165°F internally at the thickest part and juices run clear.
10. 10Rest the pan 3 minutes, then sprinkle with chopped parsley.
11. 11Drizzle any remaining hot honey over the top just before serving family-style straight from the pan.