Introduction

These Hot Honey Chicken Thighs with Sweet Potatoes and Brussels Sprouts combine sweet, spicy, and savory flavors in one sheet pan meal. It’s an easy, flavorful dish perfect for weeknight dinners that delivers tender chicken and perfectly roasted vegetables.

Hot Honey Chicken Thighs with Sweet Potatoes, Brussels Sprouts, and Goat Cheese Recipe - Recipe Image

Ingredients

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
1 1/2 pounds chicken thighs (boneless and skinless recommended)
3-4 large sweet potatoes (about 32 ounces), diced
1 pound Brussels sprouts, trimmed and halved
1-2 tablespoons hot honey
1/2 cup crumbled goat cheese (about 2 ounces)
1/4 cup cilantro, roughly chopped
For serving: arugula or mixed greens, rice, avocado (optional)

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line one or two large baking sheets with parchment paper.
Step 2: Make the marinade by whisking together olive oil, honey, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper in a small bowl or jar.
Step 3: Add the chicken thighs to a bowl and toss with half of the marinade. Let them marinate for 2 to 8 hours. For a quick option, marinate while prepping the vegetables.
Step 4: Dice the sweet potatoes and halve the Brussels sprouts. Place them on a large baking sheet, pour the remaining marinade over, and toss until evenly coated. Spread the vegetables out evenly on the pan.
Step 5: Nestle the marinated chicken thighs among the vegetables, spreading everything out to avoid overcrowding. If needed, use a second baking sheet to ensure even cooking. Season lightly with salt and pepper.
Step 6: Roast in the oven for 40-45 minutes until the vegetables are tender and the chicken is cooked through. To crisp up, place under the broiler on low for 1-2 minutes.
Step 7: Remove from the oven, drizzle the hot honey over the chicken and vegetables, then sprinkle with crumbled goat cheese and chopped cilantro.
Step 8: Serve warm, ideally over arugula or your choice of greens, rice, or avocado.

Tips & Variations

For deeper flavor, marinate the chicken overnight.
Use bone-in thighs for juicier meat; just increase roasting time slightly.
Swap goat cheese for feta or omit for a dairy-free version.
Add a squeeze of fresh lemon before serving for brightness.
Use regular honey instead of hot honey, then add cayenne to taste for spice control.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through or in the microwave. The flavors remain delicious, but goat cheese topping is best added fresh after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken thighs for this recipe?

It is best to use fresh or fully thawed chicken thighs to ensure even cooking. If using frozen, thaw completely before marinating and roasting.

What other vegetables can I add or substitute?

Feel free to add or swap veggies like carrots, bell peppers, or cauliflower. Just adjust cooking times accordingly to ensure all vegetables roast evenly and become tender.

Hot Honey Chicken Thighs with Sweet Potatoes, Brussels Sprouts, and Goat Cheese Recipe

Print Recipe

★★★★★

4.7 from 84 reviews

Savor the perfect blend of sweet, spicy, and savory with these Hot Honey Chicken Thighs paired with roasted sweet potatoes and Brussels sprouts. Marinated in a flavorful mixture of honey, olive oil, and spices, then oven-roasted to juicy perfection, this one-pan dish is topped with creamy goat cheese and fresh cilantro for an irresistible finish. Quick to prep and ideal for a cozy dinner, it offers a delightful balance of textures and vibrant flavors.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Marinade and Chicken

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
1 1/2 pounds boneless, skinless chicken thighs

Vegetables

3–4 large sweet potatoes (approximately 32 ounces), diced
1 pound Brussels sprouts, trimmed and halved

Toppings and Serving

1–2 tablespoons hot honey (for drizzling)
1/2 cup crumbled goat cheese (about 2 ounces)
1/4 cup roughly chopped cilantro
Optional for serving: arugula or mixed greens, rice, avocado

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line one or two large baking sheets with parchment paper for easy cleanup.
Make Marinade: In a small bowl or jar, whisk together olive oil, honey, lemon juice, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper until fully combined.
Marinate Chicken: Place the chicken thighs in a large bowl and toss with half of the marinade until evenly coated. Let the chicken marinate for 2 to 8 hours for best flavor. For a quicker option, marinate while prepping the vegetables.
Prepare Vegetables: Dice the sweet potatoes into even chunks and cut half of the Brussels sprouts in half. Place all the diced sweet potatoes and Brussels sprouts on a large baking sheet and pour the remaining marinade over them. Toss well to coat all the veggies thoroughly and spread them out evenly on the sheet.
Add Chicken to Veggies: Nestle the marinated chicken thighs evenly among the vegetables on the baking sheet(s). Ensure the veggies are not piled on top of each other to allow proper roasting and absorption of chicken juices. Add salt and pepper to taste over everything. Use a second baking sheet if necessary to avoid overcrowding.
Roast: Bake the chicken and vegetables in the preheated oven for 40 to 45 minutes, or until the vegetables are tender and the chicken is cooked through (internal temperature should reach 165°F). For a crispier finish, switch the oven to broil on low and broil the tray for 1 to 2 minutes, watching closely to avoid burning.
Finish and Serve: Remove from the oven and immediately drizzle with hot honey to add a kick of sweetness and heat. Sprinkle the crumbled goat cheese and chopped cilantro over the top. Serve the dish warm, optionally over a bed of arugula, mixed greens, rice, or alongside avocado for a complete meal.
Enjoy! Dig in and enjoy the harmonious blend of spicy honey glazed chicken with roasted sweet potatoes and Brussels sprouts topped with creamy goat cheese.

Notes

Marinade time can be adjusted; longer marination (up to 8 hours) enhances flavor and tenderness.
Use boneless, skinless chicken thighs for quicker cooking and easy prep, but bone-in thighs can also be used with longer cooking time.
Ensure vegetables are spaced out on the baking sheet to roast evenly and absorb the chicken juices.
Broiling at the end adds a crispy finish but watch carefully to prevent burning.
Hot honey drizzle can be adjusted to preferred spice level or substituted with plain honey for less heat.
Serve with fresh greens, grains, or avocado for a balanced meal.

Keywords: hot honey chicken, chicken thighs, roasted sweet potatoes, Brussels sprouts, spicy honey glaze, one-pan dinner, easy chicken recipe, gluten free dinner