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Sheet-Pan Hot Honey Chicken Thighs with Roasted Sweet Potatoes

Sheet-pan hot honey chicken thighs with roasted sweet potatoes cook together for juicy, caramelized results. Bone-in, skin-on chicken roasts until 165°F, then gets a spicy-sweet hot honey glaze for glossy, sticky flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and sweet potatoes
  • 6 bone-in, skin-on chicken thighs Pat dry so the skin roasts crisp.
  • 2 sweet potatoes, cubed Cut into 1-inch cubes for even caramelization.
  • 3 tbsp olive oil, divided Use 1 tbsp for sweet potatoes and the rest to season chicken.
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Hot honey glaze
  • 0.33 cup honey Choose a flavorful honey for the best glaze color.
  • 1 tbsp hot sauce Adjust to taste for more or less heat.
  • 1 tbsp unsalted butter Stirs into the honey for a smooth, glossy finish.
  • 2 tbsp fresh parsley, chopped, for serving Add right before serving for freshness.

Equipment

  • 1 sheet pan

Method
 

Prep and start the sweet potatoes
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss the sweet potatoes with 1 tablespoon olive oil and arrange on one side of the pan, then roast for 10 minutes to give them a head start.
Season and roast the chicken
  1. Rub the chicken thighs with the remaining olive oil, smoked paprika, garlic powder, salt, and black pepper.
  2. Add the chicken to the sheet pan alongside the sweet potatoes and roast for 25–30 minutes, until the chicken reaches 165°F and the sweet potatoes look browned at the edges.
Make the hot honey glaze and serve
  1. Warm the honey, hot sauce, and butter together in a small saucepan until melted and combined, looking smooth and slightly thickened.
  2. Brush the hot honey glaze over the chicken, garnish with fresh parsley, and serve.

Notes

Pro tip: Place the chicken skin-side up and keep it on the same sheet pan section as the sweet potatoes so everything roasts evenly; don’t skip the 10-minute sweet potato head start. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven until hot. Freezing: freeze chicken and sweet potatoes only up to 2 months; glaze is best added after reheating. For a lower-sodium option, use reduced-sodium kosher salt (or reduce added salt) while keeping the hot honey glaze ratio the same.