Hot Honey Roasted Chicken & Vegetables: A Sweet and Spicy One-Pan Dinner

Hot Honey Roasted Chicken & Vegetables is a delicious one-pan meal combining tender, juicy chicken with perfectly roasted vegetables and a sweet-and-spicy hot honey glaze. It’s easy, flavorful, and perfect for weeknight dinners!

Ingredients:

For the Chicken & Vegetables:

• 4 bone-in, skin-on chicken thighs
• 2 cups baby carrots
• 1 cup baby potatoes, halved
• 1 cup Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper, to taste

For the Hot Honey Glaze:

• 1/4 cup honey
• 1 tablespoon hot sauce (adjust to taste)
• 1 teaspoon apple cider vinegar
• 1/4 teaspoon red pepper flakes (optional, for extra heat)

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

2. Season the Chicken & Vegetables:

   • In a large mixing bowl, combine chicken thighs, baby carrots, baby potatoes, and Brussels sprouts.
   • Drizzle with olive oil and season with smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.

3. Arrange on Baking Sheet:

   • Spread the chicken and vegetables in a single layer on the prepared baking sheet. Make sure the chicken thighs are skin-side up.

4. Roast:

   • Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden.

5. Prepare the Hot Honey Glaze:

   • While the chicken is roasting, whisk together honey, hot sauce, apple cider vinegar, and red pepper flakes in a small bowl.

6. Glaze and Broil:

   • Remove the baking sheet from the oven and brush the hot honey glaze over the chicken and vegetables.
   • Turn the oven to broil and return the baking sheet to the oven for 2-3 minutes, or until the glaze is caramelized and bubbly.

7. Serve:

   • Garnish with fresh parsley if desired and serve hot. Pair with crusty bread or rice for a complete meal.

Tips:

• Substitute vegetables with your favorites, like sweet potatoes, parsnips, or zucchini.
• For milder heat, reduce the amount of hot sauce or omit the red pepper flakes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.