Description
This Sheet Pan Hot Honey Chicken and Sweet Potatoes combines juicy chicken thighs with sweet potatoes and a hint of spice, creating a delightful meal that’s perfect for those busy nights. With easy prep and irresistible flavors, this dish will quickly become a favorite!
Ingredients
Scale
- 2 pounds chicken thighs skinless, boneless, whole or cut into bite-size pieces
- 2 sweet potatoes peeled if desired and diced
- 1 yellow onion chopped
- 1/4 cup pickled jalapeño slices
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon chili powder chipotle, or cayenne pepper, adjust to taste
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ cup crumbled feta cheese
- 2 tablespoons honey or hot honey
- optional for serving: sliced avocado and cilantro
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
- In a bowl, combine chicken thighs, diced sweet potatoes, and chopped onion. Drizzle with olive oil and season with garlic powder, paprika, chili powder (or cayenne), salt, and pepper.
- Toss the mixture until everything is well coated, then spread it out in a single layer on the prepared sheet pan. Roast for 20 minutes, stirring halfway through.
- Take the pan out of the oven. Sprinkle with pickled jalapeños and crumbled feta cheese. Drizzle honey or hot honey over the top and broil for 2 to 4 minutes until charred and caramelized.
- Remove from the oven and add sliced avocado if desired. Serve warm.
Notes
Feel free to adjust the level of heat by varying the amount of chili powder or jalapeños used.
This dish is excellent served with a side salad or some crusty bread.
For a smoky flavor, try adding a dash of smoked paprika.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 9g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg