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

Introduction

This Hot Honey Chicken Thighs dish with sweet potatoes and Brussels sprouts is a perfect balance of sweet, spicy, and savory flavors. It’s easy to prepare and makes for a comforting, one-pan meal that’s full of vibrant colors and satisfying textures.

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)
• 1 pound Brussels sprouts, trimmed and cut in half
• 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

1. Step 1: Preheat your oven to 400°F (200°C) and line 1 or 2 large baking sheets with parchment paper.
2. Step 2: Prepare the marinade by whisking together olive oil, honey, lemon juice, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper in a small bowl or jar.
3. Step 3: Place the chicken thighs in a bowl and toss with half of the marinade. Let the chicken marinate for 2 to 8 hours, or at least while you prep the vegetables for a quicker option.
4. Step 4: Dice the sweet potatoes and halve the Brussels sprouts. Spread the vegetables on a large baking sheet and toss with the remaining marinade until evenly coated.
5. Step 5: Nestle the marinated chicken thighs among the vegetables on the baking sheet(s). Make sure everything is spread out evenly without overcrowding. Sprinkle with a little extra salt and pepper if desired.
6. Step 6: Roast in the oven for 40–45 minutes, until the vegetables are tender and the chicken is cooked through. For a crispier finish, place the baking sheet under the broiler on low for 1–2 minutes.
7. Step 7: Remove from the oven and drizzle everything with hot honey. Top with crumbled goat cheese and chopped cilantro.
8. Step 8: Serve warm, ideally over a bed of arugula or mixed greens. Enjoy with rice, avocado, or your preferred sides.

Tips & Variations

• Marinate the chicken overnight for deeper flavor.
• Use bone-in chicken thighs for extra juiciness; just adjust cooking time accordingly.
• Swap goat cheese for feta or queso fresco if preferred.
• Add a squeeze of fresh lemon juice before serving for extra brightness.
• For extra heat, increase the cayenne pepper or add a dash of chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Freshen with an extra drizzle of hot honey before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken thighs instead?

Yes, bone-in thighs work well and will be juicier, but you may need to extend the roasting time by 10–15 minutes to ensure they are cooked through.

What can I substitute if I don’t have hot honey?

You can mix regular honey with a pinch of cayenne pepper or hot sauce to create a similar spicy-sweet drizzle.

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

Print Recipe

★★★★★

4.5 from 100 reviews

Deliciously roasted hot honey chicken thighs paired with sweet potatoes and Brussels sprouts, all drizzled with extra hot honey and topped with creamy goat cheese and fresh cilantro. This easy one-pan meal combines sweet, spicy, and savory flavors perfect for a comforting dinner.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Marinade & 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 (about 32 ounces), diced
• 1 pound Brussels sprouts, trimmed and halved

Toppings & Serving

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

Instructions

1. Preheat and prepare: Preheat your oven to 400°F (204°C) and line one or two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
2. Make the 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.
3. Marinate the chicken: Place the chicken thighs in a bowl and toss with half of the marinade. Let them marinate for 2 to 8 hours in the refrigerator for the best flavor. If short on time, marinate while prepping the vegetables.
4. Prepare the vegetables: Dice the sweet potatoes and halve half of the Brussels sprouts. Spread the veggies on a large baking sheet and pour the remaining marinade over them, tossing to coat evenly.
5. Add the chicken: Nestle the marinated chicken thighs among the vegetables on the baking sheet(s). Spread everything evenly to allow juices from the chicken to flavor the veggies and ensure even cooking. If needed, use a second baking sheet. Season with a little extra salt and pepper.
6. Bake: Roast in the oven for 40-45 minutes until the vegetables are tender and the chicken is cooked through (internal temperature should reach 165°F/74°C). For extra crispiness, place under the broiler on low for 1-2 minutes, watching carefully to avoid burning.
7. Finish with toppings: Once out of the oven, drizzle the chicken and vegetables with additional hot honey, sprinkle with crumbled goat cheese and chopped cilantro.
8. Serve and enjoy: Serve over a bed of arugula, mixed greens, or with rice and avocado for a complete meal.

Notes

• Marinate chicken for longer if you have time to enhance flavor.
• Use boneless, skinless chicken thighs for faster cooking and easier eating.
• Adjust cayenne and hot honey amount to your preferred spice level.
• Broiling at the end crisps up the chicken skin and caramelizes the vegetables nicely.
• Serve with fresh greens or grains to round out the meal.

Keywords: hot honey chicken, roasted chicken thighs, sweet potatoes, Brussels sprouts, one-pan dinner, easy chicken recipe, healthy roasted chicken