This Hot Honey Sheet Pan Chicken is a go-to when I want bold flavor without a big dinner project. Everything cooks on one pan, keeping prep simple and cleanup quick. The sweet heat of the sauce pairs beautifully with roasted sweet potatoes and red onion, making a satisfying complete meal you can rely on any busy night.
This recipe uses cubed chicken breast, diced sweet potatoes, and sliced red onion roasted together and finished with a straightforward hot honey sauce. It’s a flexible weeknight dish that reheats well, great for casual dinners or feeding a small crowd.
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Why you’ll love this recipe…
This dish delivers big flavor without extra pans or complicated steps. The hot honey sauce comes together quickly and evenly coats the chicken and vegetables while they roast. It’s comforting with a touch of brightness from lemon—perfect for busy weeknights when you want something a little different.
⏰ Total Time: About 50 minutes
🍂 Perfect For: Busy weeknights or casual family dinners
🛒 Key Ingredients: Chicken breast, sweet potatoes, hot honey sauce
🍽️ Servings: 4
🥄 Skill Level: Easy
🧊 Storage: Refrigerates and reheats well
Made with love,
What You’ll Need
- Chicken breast: Cut into bite-sized pieces so it cooks evenly.
- Sweet potatoes: Provide natural sweetness and roast well.
- Red onion: Adds mild sweetness and softens when roasted.
- Hot honey sauce: A simple blend of honey, hot sauce, fat, and lemon to finish the dish.
Full Ingredients List
- 2 lbs chicken breast, cubed
- 2 large sweet potatoes, peeled and diced small
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Hot Honey Sauce
- 1/3 cup honey
- 1 to 2 tablespoons hot sauce, depending on heat preference
- 1 tablespoon melted butter or olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon chili flakes (optional)
Swaps & Substitutions
- Use regular potatoes instead of sweet potatoes if you prefer; cut them smaller so they roast through.
How to Make Hot Honey Sheet Pan Chicken
Step 1: Preheat the oven to 350°F. Line a large sheet pan with parchment paper or lightly spray with nonstick spray.
Step 2: Spread the cubed chicken, diced sweet potatoes, and sliced red onion on the prepared pan.
Step 3: Drizzle with olive oil and season with salt, pepper, paprika, and garlic powder. Toss to coat and arrange in a single layer.
Step 4: Whisk together honey, hot sauce, melted butter or olive oil, lemon juice, and chili flakes (if using).
Step 5: Pour half the hot honey sauce over the chicken and vegetables and toss gently to coat.
Step 6: Bake 35 minutes, stirring once halfway through if you like, until the chicken is cooked through and the sweet potatoes are tender.
Step 7: Remove from the oven and drizzle the remaining sauce on top before serving.
Variations
- Add broccoli florets in the last 15 minutes of roasting for extra green vegetables.
- Increase the hot sauce for more heat, or reduce it and skip chili flakes for a milder version.
Tips and Tricks
Tips
- Dice the sweet potatoes small so they finish cooking at the same time as the chicken.
- Stir once halfway through roasting to promote even browning.
- Use parchment paper to prevent sticking and make cleanup easier.
Recipe FAQs
Yes. Reduce the hot sauce and omit the chili flakes for a milder dish.
Yes. It reheats well and makes great leftovers for lunches.
Cut them smaller so they cook evenly with the chicken.
Serving Suggestions
- Serve with a simple green salad for freshness.
- Add rice or quinoa to stretch the meal and soak up extra sauce.
- Pair with dinner rolls for a heartier plate.
Make-Ahead, Storage & Reheating
- Fridge: Store leftovers up to 4 days.
- Freezer: Freeze in airtight containers for up to 2 months.
- Reheat: Warm in the oven or microwave until heated through.
How I Use Leftovers
- Toss into a wrap with greens and feta.
- Serve over rice for a quick lunch.
- Add to a grain bowl with extra vegetables.
More Great Sheet Pan Meals
Oven Baked
Sheet Pan Sweet Italian Sausage & Veggies
Beef
Sheet Pan Steak Fajitas
Sheet Pan
Sheet Pan Greek Chicken
Pork
Sheet Pan Pork Tenderloin
If you make this, tag me @julia.pacheco.cooking on Instagram — I love seeing your dinners.
Hot Honey Sheet Pan Chicken
Ingredients
- 2 lbs chicken breast, cubed
- 2 large sweet potatoes, peeled and diced small
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Hot Honey Sauce
- 1/3 cup honey
- 1 to 2 tablespoons hot sauce
- 1 tablespoon melted butter or olive oil
- Juice of 1/2 lemon
- 1/2 teaspoon chili flakes (optional)
Instructions
- Preheat oven to 350°F and line a large sheet pan with parchment paper or spray with nonstick spray.
- Add cubed chicken, diced sweet potatoes, and sliced red onion to the sheet pan.
- Drizzle with olive oil and season with salt, pepper, paprika, and garlic powder. Toss to coat and spread into an even layer.
- Whisk together honey, hot sauce, melted butter or olive oil, lemon juice, and chili flakes (if using).
- Pour half the sauce over the pan and toss gently to coat.
- Bake 35 minutes, stirring once if desired, until chicken is cooked and sweet potatoes are tender.
- Remove from oven and drizzle remaining sauce over the top before serving.
Notes
- Cut the sweet potatoes small so everything finishes together.
- This reheats well for lunches the next day.
- Adjust heat by changing the hot sauce amount.
- Parchment paper makes cleanup easier.
Nutrition
Nutrition information is an approximation.
Tried this recipe?Let us know how it was!