All about sheet pan meals, and this hot honey chicken thighs with sweet potatoes and Brussels are exactly why!

I don’t know when hot honey became so popular, but I am so glad it did. The combination of sweet and spicy has my heart, and it is so versatile. I use it every chance I get.

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Hot honey chicken bowls with arugula, roasted sweet potatoes, roasted brussel sprouts, goat cheese, and cilantro. Around the bowl is striped kitchen towel, a bowl of chopped cilantro, and a bowl of hot honey.

This recipe starts with a homemade hot honey sauce that doubles as a quick marinade for the chicken and a flavorful coating for the veggies. Everything gets roasted together until the chicken is juicy and tender, and the veggies are tender and slightly crispy. To finish, a sprinkle of creamy goat cheese and an extra drizzle of hot honey.

I love serving some greens for some to make hot honey chicken bowls, but you could also do rice or eat it as is. This sheet pan hot honey chicken is full of flavor and packed with protein and vegetables, making it a healthy dinner or it’s great for meal prep!

Why you’ll love this hot honey chicken recipe

packed with flavor!
one pan meal – everything is cooked on a baking sheet for an easy cleanup!
macro-balanced meal – it has a good balance of protein, carbohydrates, healthy fats, and fiber for a balanced meal.
great for meal prep – saves great for the week, and leftovers make the perfect lunch.

A pan of baked hot honey chicken with roasted sweet potatoes and brussels sprouts. It is garnished with goat cheese and chopped cilantro.

Ingredients

chicken thighs
sweet potatoes
brussel sprouts
extra-virgin olive oil
honey
lemon juice
garlic powder
onion powder
paprika
cayenne powder
hot honey
goat cheese
cilantro
salt and pepper

A bowl of crumbled goat cheese, a lemon cut in half, a shallow bowl of raw chicken thighs, a small bowl of chopped cilantro, a small plate of four different spices piled next to each other, a small dish of salt and pepper, a small cup of olive oil, a bowl of diced raw sweet potatoes, a bowl of hot honey, a bowl of honey with a honey dipper in it, and a bowl of halved raw Brussels sprouts on a grey counter.

How to make hot honey chicken

Preheat the oven to 400 degrees and line 1-2 large baking sheets with parchment paper.
Make your marinade. Add olive oil, honey, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper to a small bowl or jar and whisk to combine.
Marinate the chicken. Add chicken thighs to a bowl and toss with half the marinade. Let it marinate for 2-8 hours. For a quick marinade, let it marinate while you are prepping the rest of the ingredients.
Chop and mix the veggies. Dice sweet potatoes and half your brussel sprouts. To a large baking sheet, add your veggies and pour over the remaining marinade, and mix until the veggies are fully coated. Spread out evenly on the pan.
Add chicken thighs. Nestle your chicken in your veggies on the pan, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other, as the juices released from the chicken give them more flavor and help them cook evenly. If needed, move some chicken and veggies to another baking sheet. Sprinkle with a little salt and pepper.
Bake. Roast for 40-45 minutes until veggies are tender and chicken is cooked through. Place under the broiler on low and broil for 1-2 minutes to get everything a little crispy.
Once done, drizzle with hot honey, crumble the goat cheese, and sprinkle with cilantro.
Enjoy! I like serving over arugula.

Hot honey chicken marinade in a white bowl with a whisk in it.

Chicken thighs marinating in mixture of oil and spices a bowl. Next to the bowl is more marinade with a small whisk in it.

Parchment paper lined baking sheet with raw chicken thighs, diced sweet potatoes, and halved brussels sprouts all covered in oil and spices.

Parchment paper lined baking sheet with roasted seasoned chicken thighs, diced sweet potatoes, and halved brussels sprouts.

What to save with hot honey chicken

While I enjoy this meal as is, you can certainly serve it with some sides. Here are some of my favorites:

white rice, brown rice, or quinoa
arugula, mixed greens, or chopped romaine
bread

Storage and reheating

refrigerator – store leftovers in an airtight container in the fridge for up to 4-5 days.
freezer – allow to completely cool and store in an airtight container in the freezer. It should last up to 3 months. Let defrost in the fridge overnight.
reheating – to heat it, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stovetop.

Hot honey chicken thighs with sweet potatoes, brussels sprouts, and goat cheese on a sheet pan. Everything is garnished with cilantro. Around the pan is a bowl of goat cheese, a bowl of chopped cilantro and a bowl of hot honey with a honey dipper in it.

Substitutions and additions

chicken thighs – chicken breasts will also work, but I find thighs have the most flavor and don’t dry out as easily. Chicken tenders could also work, but you would need to roast the veggies a little beforehand since they are smaller and cook faster.
veggies – you can swap out vegetables or use different ones if desired. Cauliflower, carrots, or butternut squash would be good substitutes or additions. Be mindful of what veggies you are using and if they release liquid when cooking.
extra-virgin olive oil – any neutral oil will work.
lemon juice – lime juice will work the same.
spices – adjust according to your liking if you want it more or less spicy.
hot honey – if you don’t have hot honey, you can mix together honey with a little cayenne pepper or hot sauce (like Franks or sriracha).
goat cheese – feta will work as well.
cilantro – parsley or dill would be good substitutes.

More one-pan recipes

If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!

Sheet pan hot honey chicken with sweet potatoes and brussels sprouts topped with cilantro and goat cheese. A metal spatula is on the sheet pan with a few veggies on it.

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Hot Honey Chicken Thighs w/ Sweet Potatoes & Brussels

Author: Kelly Nardo

Sheet pan hot honey chicken thighs with sweet potatoes and brussels sprouts make a delicious, flavor-packed, and easy one-pan meal. Everything is tossed with a sweet & spicy marinade and roasted until juicy and tender. Gluten-free and high-protein.

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Course: Main Course

Calories: 602kcal

Protein: 44g

Carbs: 65g

Fat: 19.8g

Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: servings

equipment

baking sheet

ingredients

Hot Honey Sauce

2 1/2 tablespoons olive oil
2 tablespoons honey
1 tablespoon lemon juice
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
salt and pepper, to taste

Sheet Pan Hot Honey Chicken

1 1/2 pounds chicken thighs (I used boneless and skinless)
3-4 large sweet potatoes (32 ounces)
1 pound brussels sprouts, trimmed and cut in half
1-2 tablespoons hot honey
1/2 cup crumbled goat cheese (2 ounces)
1/4 cup cilantro, roughly chopped
for serving – arugula/mixed greens, rice, avocado…

instructions

Preheat the oven to 400 degrees and line 1-2 large baking sheets with parchment paper.
Make your marinade. Add olive oil, honey, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper to a small bowl or jar and whisk to combine.
Marinate the chicken. Add chicken thighs to a bowl and toss with half the marinade. Let it marinate for 2-8 hours. For a quick marinade, let it marinate while you are prepping the rest of the ingredients.
Chop and mix the veggies. Dice sweet potatoes and half your brussels sprouts. To a large baking sheet, add your veggies and pour over the remaining marinade, and mix until the veggies are fully coated. Spread out evenly on the pan.
Add chicken thighs. Nestle your chicken in your veggies on the pan, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other, as the juices released from the chicken give them more flavor and help them cook evenly. If needed, move some chicken and veggies to another baking sheet. Sprinkle with a little salt and pepper.
Bake. Roast for 40-45 minutes until veggies are tender and chicken is cooked through. Place under the broiler on low and broil for 1-2 minutes to get everything a little crispy.
Once done, drizzle with hot honey, top with the goat cheese, and sprinkle with cilantro.
Enjoy! I like serving over arugula.

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nutrition

Nutrition Facts

Hot Honey Chicken Thighs w/ Sweet Potatoes & Brussels

Amount Per Serving (1 serving (1/4 of recipe))

Calories 602 Calories from Fat 178

% Daily Value*

Fat 19.8g30%

Saturated Fat 5.5g34%

Polyunsaturated Fat 3g

Monounsaturated Fat 9.4g

Cholesterol 166mg55%

Sodium 335mg15%

Potassium 2020mg58%

Carbohydrates 65g22%

Fiber 12g50%

Sugar 29g32%

Protein 44g88%

Vitamin A 12110IU242%

Vitamin C 132mg160%

Calcium 137mg14%

Iron 4.5mg25%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?If you make this recipe or anything from Eat the Gains, leave a comment and rating to let people know how you liked it! Also, make sure to post it and tag me so I can see all of your creations!! @eatthegains and #eatthegains on Instagram!

Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn

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