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Hot Honey Chicken & Roasted Veggies - Sweet Heat With a Crisp Finish

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chicken:
  • 1.5–2 pounds boneless, skinless chicken thighs (or breasts, see notes)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • For the veggies:
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • For the hot honey glaze:
  • 1/3 cup honey
  • 1–2 tablespoons hot sauce (or 1–2 teaspoons crushed red pepper flakes), to taste
  • 1 tablespoon apple cider vinegar or lemon juice
  • 1 clove garlic, finely grated
  • 1/2 teaspoon soy sauce or tamari (optional, for umami)
  • To finish:
  • Lemon wedges
  • Fresh parsley or chives, chopped

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup.
  2. Season the chicken: Pat the chicken dry. Toss with salt, pepper, smoked paprika, garlic powder, and olive oil until fully coated.
  3. Prep the veggies: Combine sweet potato, broccoli, bell pepper, and red onion on the pan. Drizzle with olive oil, then season with salt and pepper. Toss to coat and spread in an even layer, leaving space for the chicken.
  4. Arrange on the pan: Nestle the chicken pieces among the vegetables, ensuring everything sits in a single layer for proper browning.
  5. Roast round one: Cook for 15 minutes. This gives the sweet potatoes a head start and starts browning the chicken.
  6. Make the hot honey glaze: In a small bowl, stir together honey, hot sauce (or red pepper flakes), vinegar or lemon juice, grated garlic, and soy sauce if using. Taste and adjust heat and acidity.
  7. Glaze and roast round two: Remove the pan, brush half the glaze over the chicken and drizzle some over the veggies. Flip the chicken to coat both sides. Return to the oven for 10–12 more minutes, until the chicken is cooked through and the veggies are tender with crisp edges.
  8. Finish under the broiler (optional): For extra caramelization, broil for 1–2 minutes, watching closely. Brush on a little more glaze after broiling for a glossy finish.
  9. Rest and serve: Let the chicken rest 5 minutes. Squeeze fresh lemon over everything, sprinkle with herbs, and serve with remaining glaze on the side.