Hot Honey Chicken Thighs with Sweet Potatoes, Brussels Sprouts, and Goat Cheese Recipe
This Hot Honey Chicken Thighs recipe pairs juicy, flavorful chicken with roasted sweet potatoes and Brussels sprouts for a deliciously sweet and spicy meal. The chicken is marinated in a blend of honey, garlic, spices, and olive oil, then roasted to perfection alongside tender vegetables. Finished with a drizzle of hot honey, crumbled goat cheese, and fresh cilantro, this dish offers a perfect balance of savory, sweet, and spicy flavors.
- 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
Finishing Touches
- 1–2 tablespoons hot honey, for drizzling
- 1/2 cup crumbled goat cheese (2 ounces)
- 1/4 cup cilantro, roughly chopped
- For serving: arugula or mixed greens, rice, avocado (optional)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit and line one or two large baking sheets with parchment paper to prevent sticking and for easier cleanup.
- 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 well combined.
- Marinate Chicken: Place the chicken thighs in a bowl, add half of the marinade, and toss to coat. Let them marinate for 2 to 8 hours in the refrigerator, or if short on time, marinate while prepping the vegetables.
- Prepare Vegetables: Dice the sweet potatoes and halve the Brussels sprouts. Spread these on a large baking sheet and pour the remaining marinade over them, tossing to coat evenly.
- Arrange Chicken and Veggies: Nestle the marinated chicken thighs among the vegetables on the baking sheet(s), arranging them in a single layer for even cooking. If necessary, use a second baking sheet to avoid overcrowding. Season with a little additional salt and pepper.
- Bake: Roast in the preheated oven for 40 to 45 minutes, or until the vegetables are tender and the chicken is cooked through (internal temperature of 165°F). For extra crispiness, switch the oven to the broiler on low and broil for 1 to 2 minutes, watching carefully to avoid burning.
- Add Finishing Touches: Remove from oven and drizzle hot honey over the chicken and vegetables. Sprinkle crumbled goat cheese and chopped cilantro on top.
- Serve: Serve warm, optionally over a bed of arugula or mixed greens, with sides like rice or avocado as desired. Enjoy the balance of sweet, spicy, and savory flavors.
Notes
- Marinate the chicken for at least 2 hours for maximum flavor; however, even a quick marinade while prepping is beneficial.
- Use parchment paper on baking sheets to prevent sticking and simplify cleanup.
- Arrange chicken and vegetables in a single layer to ensure even roasting and proper caramelization.
- Broiling at the end adds a lovely crisp texture but watch closely to prevent burning.
- Adjust cayenne pepper quantity to control the heat level based on your preference.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
Keywords: hot honey chicken, roasted chicken thighs, sweet potatoes, Brussels sprouts, easy chicken dinner, honey glazed chicken, spicy chicken recipe
