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