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–+ servings
Sheet-Pan Hot Honey Chicken

Sheet-Pan Hot Honey Chicken for Effortless Weeknight Wins

Experience the delightful combination of sweet and spicy with this Sheet-Pan Hot Honey Chicken, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Veggies
  • 4 pieces Boneless Skinless Chicken Breasts
  • 2 cups Broccoli Seasonal veggies like bell peppers or green beans can be used.
  • 2 cups Sweet Potato Butternut squash can be used as a substitute.
  • 1 medium Red Onion Yellow onion can be substituted.
For the Marinade
  • 3 tablespoons Dijon Mustard Whole grain mustard can be used.
  • 1/4 cup Honey Granulated sugar mixed with water can be a substitute if needed.
  • 1 teaspoon Ground Cayenne Adjust based on spice preference.
For Roasting
  • 2 tablespoons Olive Oil Avocado oil can be used as an alternative.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper

Equipment

  • Oven
  • Rimmed baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 500°F and place a rimmed baking sheet inside to heat for 10-15 minutes.
  2. In a large mixing bowl, whisk together Dijon mustard, honey, and ground cayenne. Reserve 1/4 cup of the mixture for serving.
  3. Add chicken, broccoli, sweet potatoes, and onion to the bowl. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
  4. Remove the hot baking sheet from the oven and spread the chicken and vegetable mixture evenly on it.
  5. Lower the oven temperature to 475°F and roast for 15-18 minutes, stirring a couple of times. Ensure chicken is cooked through and veggies are tender.
  6. Remove from the oven, taste, and adjust seasoning if needed. Serve hot with reserved marinade drizzled on top.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 350mgPotassium: 800mgFiber: 5gSugar: 10gVitamin A: 5000IUVitamin C: 90mgCalcium: 50mgIron: 2mg

Notes

Feel free to substitute seasonal vegetables and enjoy the flexibility of this recipe. Experiment with flavors to personalize your dish.

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