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