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Sheet-Pan Hot Honey Chicken Thighs with Roasted Sweet Potatoes

Sheet-pan hot honey chicken thighs roast at 425°F (220°C) for juicy, crispy skin alongside caramelized sweet potatoes. A sweet, spicy hot honey garlic glaze gets brushed on for smoky-savory-sweet flavor in one easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
For the Sweet Potatoes
  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 2 tbsp olive oil
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
For the Hot Honey Glaze
  • 0.33 cup honey
  • 2 tbsp hot sauce
  • 2 tbsp unsalted butter melted
  • 3 garlic minced
  • 1 tsp apple cider vinegar
  • 0.5 tsp crushed red pepper flakes optional
Garnish
  • 1 chopped fresh parsley
  • 1 fresh thyme leaves
  • 0.25 cup extra hot honey for drizzling/serving

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it so nothing sticks.
  2. Pat the chicken thighs dry with paper towels, then toss with olive oil, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme until evenly coated for even seasoning.
  3. Toss the sweet potato cubes with olive oil, kosher salt, black pepper, and smoked paprika until evenly coated.
Roast
  1. Arrange the chicken thighs skin-side up on one side of the sheet pan and spread the sweet potatoes in a single layer on the remaining side for airflow and caramelization.
  2. Roast for 25 minutes, until the chicken skin begins to look set and the sweet potatoes start browning at the edges.
Make glaze and finish roasting
  1. Whisk together the honey, hot sauce, melted unsalted butter, minced garlic, apple cider vinegar, and crushed red pepper flakes in a bowl until smooth.
  2. Brush the chicken generously with the hot honey glaze and toss the sweet potatoes with a spoonful of the glaze so everything gets coated before the final roast.
  3. Return the pan to the oven and roast for 12–15 minutes at 425°F (220°C), until the chicken reaches an internal temperature of 175°F (80°C) and the skin is caramelized and crispy.
  4. Brush with additional glaze immediately after removing from the oven so the surface stays glossy and sticky.
Garnish and serve
  1. Garnish with chopped fresh parsley and fresh thyme leaves for bright herbal color.
  2. Serve with extra hot honey on the side for drizzling at the table.

Notes

For extra-crisp skin, dry the chicken thighs well before seasoning and keep them skin-side up the entire time. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 425°F (220°C) oven until hot and re-crisping, about 10–15 minutes. Freezing is not recommended because the glazed honey can lose its texture after thawing. Dietary swap: use skinless chicken thighs only if you accept less crisping, or swap honey for a plant-based honey alternative to keep it dairy-free (but still use butter or replace with a dairy-free spread if needed).