Hot Honey Sheet-Pan Chicken and Broccoli

Hot honey’s sweet heat has swept weeknight tables, and this sheet-pan supper puts it front and center. Chicken thighs and broccoli roast together, then finish under a buttery hot-honey glaze for sticky, spicy-sweet bites.

Serves 4 · 12 min prep · 30 min cook

Estimate for one serving

• 485 cal
• 36g protein
• 42g carbs
• 20g fat
• 6g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1 large head (about 5 cups) broccoli florets
• 3 tbsp olive oil
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 cup honey
• 2 tbsp hot sauce (such as Frank’s or sriracha)
• 1 tbsp apple cider vinegar
• 1/2 tsp red pepper flakes
• 1 tbsp butter
• 4 cups cooked rice or quinoa, for serving
• for garnish sliced green onions and sesame seeds

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Pat chicken thighs dry and cut any very large ones in half so pieces are roughly even.
2. 2In a large bowl, toss chicken and broccoli with olive oil, salt, pepper, garlic powder, and smoked paprika until everything is evenly coated. Spread in a single layer on the sheet pan, keeping chicken pieces from overlapping so they crisp.
3. 3Roast for 18 minutes. Meanwhile, make the hot honey: in a small saucepan over medium-low, combine honey, hot sauce, vinegar, red pepper flakes, and butter. Warm 2–3 minutes, stirring, until butter melts and the mixture is pourable and glossy. Taste and add more hot sauce if you want extra heat.
4. 4After 18 minutes, remove the pan and brush or spoon two-thirds of the hot honey over the chicken pieces (save the rest for serving). Toss the broccoli lightly so the florets on the edges don’t burn.
5. 5Return the pan to the oven and roast another 8–12 minutes until chicken reaches 175°F (thighs are best a bit higher) and broccoli is charred at the tips and tender-crisp. If you want extra caramelization, broil on high for 1–2 minutes, watching closely.
6. 6Let the chicken rest on the pan 3 minutes, then drizzle with remaining hot honey. Slice or leave whole.
7. 7Serve over warm rice or quinoa, spooning pan juices over the top. Garnish with green onions and sesame seeds. The sticky-sweet heat is excellent the next day cold or reheated.