Sheet-Pan Hot Honey Chicken
Updated December 10, 2025
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
- Ready In
- 30 min
- Rating
- Comments
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Ingredients
⅓ cup Dijon mustard
⅓ cup honey (see Tip)
½ teaspoon ground cayenne
1 ¼ pounds boneless, skinless chicken breasts, patted dry and cut into bite-size pieces
1 medium head broccoli (about 12 ounces), florets and stem cut into bite-size pieces
1 medium sweet potato (10 to 12 ounces), cut into bite-size pieces
1 small or ½ medium red onion, cut into bite-size pieces
3 tablespoons olive oil
Salt and black pepper
Nutritional analysis per serving (4 servings)
49 grams carbs; 103 milligrams cholesterol; 469 calories; 9 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 6 grams fiber; 925 milligrams sodium; 37 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a rimmed baking sheet in the oven and heat the oven to 500 degrees.
- Step 2
Combine the mustard, honey and cayenne in a large bowl. Transfer ¼ cup to a small bowl for serving and set aside.
- Step 3
Add the chicken, broccoli, sweet potato and red onion to the large bowl. Drizzle with the olive oil, season with 1 teaspoon of salt and several grinds of pepper, and toss to coat.
- Step 4
Remove the baking sheet from the oven. Add the chicken and vegetables and spread out in an even layer.
- Step 5
Return the baking sheet to the oven and adjust the oven temperature to 475 degrees. Roast, stirring a few times, until the chicken is cooked through and the vegetables are tender, 15 to 18 minutes. Taste and season with additional salt and pepper as needed. Serve with the reserved hot honey mustard.
You can use ⅓ cup store-bought hot honey instead of the honey and cayenne.
Private Notes
Comments
I found that the time was not sufficient to cook the sweet potatoes. If there is a next time I will pre roast them. As of now I’m adding 10 min at 425.
A good lazy dinner:- But somewhat boring--needs more freshness! Next time I'd: * Add a little more salt and red pepper flakes when mixing the veg, chicken and honey * Pump up the veg by at least a third (1lb+ of each for that much chicken) * Finish with some crumbled feta and herbs such a handful of chopped parsley, mint, dill or cilantro * *Maybe* squirt some lime at the end *Maybe!*
@Taryn Recipe says to add the chicken and veggies to “the large bowl,” presumably the same large bowl you used to mix the cayenne and honey, add the olive oil and s&p and toss it all together. I had to read it a couple of times to catch it. Recipe would be clearer if edited to say so.
Second time making this and accidentally added all the hot honey mustard to the chicken and veggies—a happy accident indeed! The result was so juicy and flavorful that I didn’t feel the need to make any additional dipping sauce. No red onion so added a bit of onion powder to the marinade. Served with white rice. Great effort to flavor ratio on a particularly busy weeknight when I was *five* seconds away from just ordering takeout despite having a refrigerator full of groceries.
This recipe needs tweaking for my taste. The ingredients seem mismatched as the broccoli gets way overcooked, the chicken a bit dry to get the sweet potatoes right, even through I microwaved them for 3 minutes. Also, the ingredients create a lot of liquid during "roasting," which leads more to boiling. I would substitute sweet peppers for the broccoli. And adjust the cooking time for the chicken's sake and the pre-cooking for the sweet potatoes. And drain the excess liquid during cooking.
This was mediocre at best. The chicken was overcooked, the sweet potatoes undercooked, and the broccoli was soggy. Lacked flavor. Was hoping to have leftovers but threw the rest away.