Spicy Honey Chicken Sheet Pan Dinner

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Spicy Honey Chicken Sheet Pan Dinner

Juicy honey chicken thighs roasted with sweet potatoes and broccoli on a single sheet pan, finished with a creamy, lightly spiced yogurt dipping sauce. Flexible enough to serve straight from the pan or build into simple weeknight bowls without extra prep.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American, Tex-Mex

Difficulty: Easy

Servings: servings

Calories: 432kcal

Author: Nora from Savory Nothings

Ingredients

Chicken and sauce

¼ cup olive oil
5 tablespoons mild honey
1 tablespoon lime juice
5 teaspoons spicy BBQ seasoning divided
salt and pepper to taste
2 pounds boneless, skinless chicken thighs patted dry and lightly pounded (Note 1)
½ cup plain Greek yogurt OR sour cream
2 teaspoons Dijon mustard or more to taste

Vegetables

1 pound sweet potatoes diced into 1-inch pieces
1 pound broccoli cut into small florets

Optional for serving

coleslaw mix with black beans and corn added if you like
cooked rice or another grain
chopped cilantro, sliced avocado, lime wedges

Optional for extra heat

chili powder, cayenne pepper, or sriracha Note 2

Instructions

Prep :
Heat the oven to 425°F (220°C). Line a sheet pan with foil or high-heat baking parchment, or leave it unlined if you don’t mind extra cleanup.
Make the flavor base:
 In a measuring cup, whisk together the olive oil, honey, lime juice, 3 teaspoons of the BBQ seasoning, and salt/pepper until smooth.
¼ cup olive oil, 5 tablespoons mild honey, 1 tablespoon lime juice, 3 teaspoons spicy BBQ seasoning, salt and pepper
Season the chicken:
 Transfer ½ cup of the oil mixture to a large bowl. Add the remaining 2 teaspoons BBQ seasoning and the chicken thighs. Toss well and set aside for up to 20 minutes. (Note 3)
2 teaspoons spicy BBQ seasoning, 2 pounds boneless, skinless chicken thighs
Make the dipping sauce:
 To the remaining oil mixture in the measuring cup, whisk in the yogurt (or sour cream) and Dijon mustard. Cover and refrigerate until ready to serve.
½ cup plain Greek yogurt, 2 teaspoons Dijon mustard
Arrange on the pan  and roast:
Place the chicken on one side of the prepared sheet pan, making sure each piece is well coated. Toss the sweet potatoes in the remaining seasoned oil from the bowl and arrange them on the other side.
 Roast at 425°F for 15 minutes.
1 pound sweet potatoes
Add the broccoli  and finish roasting:
Remove the pan from the oven. Add the broccoli, tossing it in the pan juices. Baste the chicken lightly as well. (Note 4)
Return the pan to the oven and roast for another 10–15 minutes, until the chicken is cooked through, the sweet potatoes are tender, and the broccoli is nicely roasted. For extra color, broil briefly at the end if your pan and liner allow. (Note 5)
1 pound broccoli
Serve :
Serve directly from the pan, drizzled with the dipping sauce, or build bowls with rice, slaw, and your favorite toppings.
coleslaw mix, cooked rice, chopped cilantro, sliced avocado, lime wedges, chili powder, cayenne pepper, or sriracha

Notes

Note 0: If you serve this bowl-style with a grain, salad and toppings it will serve closer to 6. If you serve it as-is, it serves closer to 4, depending on how hungry everyone is.
Note 1: Lightly pounding = just tenderizing, not flattening much. This just helps to get the chicken into an even shape and helps it stay juicy.
Note 2: Choose your own level of spiciness here. Because of spice-sensitive dinner companions, I choose to offer things like sriracha or chipotle at the table. You can absolutely add as much spice to your marinade as you like.
Note 3: If you want or need to marinate the chicken longer than 20 minutes, cover and refrigerate for up to a day.
Note 4: If your pan feels crowded due to the chicken size or being generous with the vegetables (happens to me all the time), it's best to use a second pan for the broccoli so things can roast rather than steam.
Note 5: I do not recommend broiling if you lined your pan with baking parchment.

Nutrition