Sheet-Pan Hot Honey Chicken

By Sheela Prakash

Updated December 10, 2025

  • Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Ready In
30 min
Rating
5(1,495)
Comments
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Equal parts hot honey and Dijon bring tangy spice and sweetness to this easy meal. No need to worry about not having a jar handy of the former: With just honey and cayenne, you can make your own. For a faster sheet pan dinner, crank up the oven’s temperature and slide the baking sheet in while it preheats so the chicken and vegetables immediately start roasting the second they hit the sizzling pan. Don’t worry that the heat is too high: Since everything cooks so fast, you’ll end up with juicy meat and perfectly tender vegetables. Serve the colorful combination over brown rice or farro and it becomes a simple and satisfying grain bowl.

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Ingredients

Yield:4 servings

  • 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

Ingredient Substitution Guide
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

  1. Step 1

    Place a rimmed baking sheet in the oven and heat the oven to 500 degrees.

    1. Step 2

      Combine the mustard, honey and cayenne in a large bowl. Transfer ¼ cup to a small bowl for serving and set aside.

    1. 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. 

    1. Step 4

      Remove the baking sheet from the oven. Add the chicken and vegetables and spread out in an even layer.

    1. 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.

    Tip

    • You can use ⅓ cup store-bought hot honey instead of the honey and cayenne.

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    Ratings

    5 out of 5
    1,495 user ratings
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    Comments

    Todd Komoroski

    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.

    MCScott

    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!*

    Jane Percy

    Made it exactly as written except cut onions into half moons instead of bitesized and they cooked fine this way. Served with the recommended brown rice. Made the cayenne honey which I find to be superior to bottled ready-made. Might add some crushed red pepper next time. Very quick and easy comfort food for a cold week night. Hardest part was cubing the sweet potato.

    Olive

    First time making this following the recipe exactly, it came out reasonably well but the sweet potatoes were a little undercooked. Second time making it, used sugar snap peas and potatoes because that’s what I had, and I enjoyed the vegetable combo better! The snap peas had a nice char and the potatoes (small Idaho ones) were nicely cooked.

    KEA2001

    Positives: easy, can prep veggies ahead which makes it a quick dinner. As per other comments, potatoes still a bit firm. Unlike the picture, mine was too saucy. Perhaps allow liquid to drain off before putting on pan? Bland: added a hot pepper flake blend at end to add some heat.

    Natster

    So, this recipe does not really work. Too many disparate ingredients (including raw chicken) cooked at the same time in a sweet, syrupy sauce. I’d suggest cooking broccoli, chicken and sweet potatoes separately and then combining with the sauce at the end under a low broiler to achieve the Maillard reaction. -Good luck!

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