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 monounsaturated 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.
Prep time was over an hour. Cubing chicken breadts, microwave sweet potatoes then cube them and rip apart heads of broccoli! TIRED
Reading the comment about not enough time for the sweet potatoes, I added them to the pan first and cooked for 10 minutes at 425. I took out the sheet pan, added them to the overall combination, then put the sheet pan back in when the oven warmed up to 500. Everything sizzled going in and was cooked perfectly according to the directions. I didn't have cayenne, so used used red pepper flakes in warmed honey. I wanted to add fresh thyme to the finished dish, but none was available in downeast ME.
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.