Easy Hot Honey Sheet Pan Chicken Recipe for a Healthy and Delicious Weeknight Meal

Weeknight dinners often call for meals that are quick, flavorful, and require minimal cleanup. This Hot Honey Sheet Pan Chicken with Brussels Sprouts and Veggies fits the bill perfectly. It combines juicy chicken with roasted vegetables and a sweet-spicy drizzle of hot honey that elevates every bite. Whether you’re cooking for two or four, this recipe is straightforward and satisfying.

Hot Honey Sheet Pan Chicken with Brussels Sprouts and Veggies, fresh from the oven

Ingredients You’ll Need

This recipe serves 2 to 4 people and uses simple ingredients you can find at any grocery store:

• 1 to 2 pounds of chicken (breasts work well, but thighs or drumsticks are fine too)

• 2 cups Brussels sprouts, trimmed and halved

• 1 red bell pepper, sliced

• 1 medium red onion, sliced

• 2 tablespoons olive oil

• Salt and black pepper, to taste

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• ½ teaspoon chili flakes (optional, for extra heat)

• ½ cup hot honey (store-bought is easiest)

  
  

Optional garnish: fresh parsley or microgreens add a pop of color and freshness.

How to Make Hot Honey Sheet Pan Chicken

Step 1: Preheat and Prepare

Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper to prevent sticking and make cleanup easier.

Step 2: Prep the Veggies and Chicken

Trim and halve the Brussels sprouts. Slice the red bell pepper and red onion into bite-sized pieces. Cube the chicken if you prefer smaller pieces, or leave breasts whole for juicier results.

Step 3: Toss Everything Together

In a large bowl, combine the chicken, Brussels sprouts, bell pepper, and onion. Drizzle with olive oil, then sprinkle salt, black pepper, smoked paprika, garlic powder, and chili flakes over the top. Toss everything until well coated.

Step 4: Arrange on the Sheet Pan

Spread the chicken and veggies evenly on the prepared sheet pan. If your pan is not non-stick, spray it lightly with cooking spray before adding the ingredients.

Step 5: Roast in the Oven

Place the sheet pan in the oven and roast for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender and slightly caramelized. For extra crispy edges, broil for 2 to 3 minutes at the end, watching carefully to avoid burning.

Step 6: Drizzle Hot Honey

Remove the sheet pan from the oven and immediately drizzle the hot honey over the chicken and vegetables while they are still warm. The honey will melt and create a beautiful glaze that balances the heat and smokiness.

Step 7: Garnish and Serve

Sprinkle fresh parsley or microgreens on top for a fresh finish. Serve the dish hot and enjoy the combination of juicy chicken, roasted veggies, and that irresistible sweet-spicy honey glaze.

Tips for Success

• Choose the right chicken cut: Chicken breasts cook quickly and stay juicy if not overcooked. Thighs add more flavor but may need a few extra minutes.

• Don’t skip the parchment paper: It makes cleanup much easier and prevents sticking.

• Adjust spice level: Add or omit chili flakes depending on your heat preference.

• Use quality hot honey: The flavor of the honey glaze makes a big difference. Look for one with a good balance of sweetness and heat.

  
  

Why This Recipe Works for Weeknights

This sheet pan meal is designed to save time without sacrificing flavor. You prep everything in one bowl, roast it all together, and have minimal dishes to wash afterward. The hot honey adds a gourmet touch that feels special but takes no extra effort.

The combination of protein and vegetables makes it a balanced meal, and the roasting process brings out natural sweetness in the Brussels sprouts and peppers. Plus, the smoky paprika and garlic powder add depth without complicated seasoning.

Final Thoughts