One-Pan Hot Honey Chicken and Potatoes

Easy One-Pan Hot Honey Chicken and Potatoes

One-Pan Hot Honey Chicken and Potatoes is a sweet-and-spicy dinner with juicy chicken, crispy potatoes, and a glossy hot honey finish. Because everything cooks on one sheet pan, this flavorful meal is simple enough for a busy weeknight and cleanup stays easy.

Why This One-Pan Hot Honey Chicken and Potatoes Works

This recipe works because the potatoes begin roasting before the chicken is added. As a result, both ingredients finish at the same time while developing golden edges. Meanwhile, the hot honey glaze brings balanced sweetness, gentle heat, and plenty of flavor without requiring a long ingredient list.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
1 1/2 pounds baby Yukon Gold potatoes, halved
2 tablespoons olive oil, divided
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper
1/3 cup hot honey
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley, optional

How to Make One-Pan Hot Honey Chicken and Potatoes

Heat the oven: To begin with, preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly oil it.
Season the potatoes: Next, toss the halved potatoes with 1 tablespoon olive oil, half of the paprika, garlic powder, onion powder, half of the salt, and the black pepper. Arrange them cut-side down on the pan.
Start roasting: Roast the potatoes for 20 minutes. This step gives them a head start, so they become tender and golden.
Season the chicken: Meanwhile, pat the chicken dry. Rub it with the remaining olive oil, paprika, and salt.
Make the glaze: In a small bowl, whisk together the hot honey, apple cider vinegar, Dijon mustard, and lemon juice. Set aside half of the glaze for serving.
Add the chicken: After the potatoes have roasted, carefully turn them and place the chicken thighs on the pan. Brush the chicken with the remaining glaze.
Finish baking: Return the pan to the oven and bake for 20 to 25 minutes, or until the chicken reaches 165°F in the thickest part and the potatoes are tender.
Serve: Finally, drizzle with the reserved glaze and garnish with parsley. Allow the chicken to rest for 5 minutes before serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4

Pro Tips for One-Pan Hot Honey Chicken and Potatoes

Cut the potatoes into similarly sized pieces so they cook evenly.
For crispier potatoes, avoid overcrowding the pan and place them cut-side down.
Use chicken thighs for extra juiciness; however, boneless chicken breasts also work if you monitor the temperature carefully.
Brush on the glaze during the final portion of cooking to prevent the honey from burning.
Adjust the heat by using mild or extra-hot honey, depending on your preference.
For additional color and freshness, finish the dish with parsley, cilantro, or sliced green onions.

Storage Instructions

Cool leftovers, then place the chicken and potatoes in an airtight container. Store them in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven or air fryer until heated through. Add a small drizzle of hot honey just before serving to refresh the flavor.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes. Chicken breasts work well, although they can dry out more quickly. Therefore, use similar-sized pieces and remove them as soon as they reach 165°F.

What is hot honey?

Hot honey is honey infused with chile peppers. It provides sweetness and heat in one ingredient, so it makes the glaze especially quick to prepare.

Can I use regular honey?

Absolutely. Regular honey creates a sweet glaze without the heat. Alternatively, stir a pinch of cayenne or red pepper flakes into the glaze for adjustable spice.

Can I add vegetables?

Yes. Broccoli, bell peppers, or green beans can be added during the final 15 to 20 minutes. However, keep the pan uncrowded so the vegetables roast instead of steam.

How do I know when the chicken is done?

Use an instant-read thermometer in the thickest part of the chicken. It should reach 165°F, and the juices should run clear.

If you love sweet and savory chicken dinners, try my One-Pan Honey Mustard Chicken and Green Beans for another easy weeknight meal.