Sheet-Pan Hot Honey Chicken

Hot honey has become a go-to American flavor pairing, giving weeknight chicken a sticky-sweet kick with gentle heat. This sheet-pan dinner roasts bone-in thighs with broccoli and peppers, then finishes them in a tangy honey-hot sauce glaze.

Serves 4 · 12 min prep · 35 min cook

Estimate for one serving

• 548 cal
• 42g protein
• 28g carbs
• 30g fat
• 3g fiber

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Ingredients

• 8 pieces (about 3 lb) bone-in skin-on chicken thighs
• 1½ tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1½ tsp smoked paprika
• 3 Tbsp olive oil
• 4 cups broccoli florets
• 2 red bell peppers, sliced
• 1 large red onion, cut into wedges
• ⅓ cup honey
• 3 Tbsp hot sauce (such as Frank’s or sriracha)
• 1 Tbsp apple cider vinegar
• 1 Tbsp butter
• ½ 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 easy cleanup. Pat the chicken thighs very dry with paper towels so the skin crisps.
2. 2Season the chicken all over with salt, black pepper, garlic powder, and smoked paprika. Arrange skin-side up on one half of the sheet pan, leaving space between pieces.
3. 3In a large bowl toss the broccoli florets, sliced bell peppers, and onion wedges with two tablespoons of the olive oil plus salt and pepper until evenly coated.
4. 4Spread the vegetables in a single layer on the empty half of the pan. Drizzle the remaining olive oil over the chicken skin.
5. 5Roast for 25 minutes until the chicken skin is starting to brown and the vegetables are tender-crisp with charred edges.
6. 6While everything roasts, make the hot honey: in a small saucepan combine honey, hot sauce, apple cider vinegar, butter, and red pepper flakes. Warm over low heat, stirring, until the butter melts and the mixture is pourable and glossy, about 2 minutes. Keep warm.
7. 7Remove the pan from the oven. Brush or spoon half of the hot honey generously over the chicken thighs, letting it drip onto the vegetables.
8. 8Return the pan to the oven and roast 8 to 12 minutes more until the chicken reaches 175°F internally, the skin is sticky-crisp, and the glaze is caramelized.
9. 9Rest the chicken 5 minutes on the pan. Drizzle the remaining hot honey over everything, scatter chopped parsley, and serve family-style straight from the sheet pan.