Ingredient Meat & Poultry Chicken Chicken Thighs Hot Honey Roasted Chicken & Vegetables 5.0 (8) 7 Reviews This spicy honey chicken has an irresistible sticky-sweet heat thanks to a hot honey glaze that blends beautifully with roasted vegetables. If you prefer a milder heat level, cut back on the cayenne pepper or leave it out altogether. By Amanda Stanfield Amanda Stanfield Amanda Stanfield is a Test Kitchen assistant at EatingWell. She completed her undergraduate degree in journalism and strategic communications at Hampton University. After graduation, Amanda worked in the nonprofit sector as a marketing associate for a global nonprofit organization. In 2018, she pivoted into the food industry and began training in fine-dining restaurants around Atlanta. Later she gained her culinary degree from Johnson & Wales University and went on to work in a variety of kitchens from boutique restaurants to conference hotels.As a true foodie, Amanda seeks out nutritious and unique flavors to inspire others to eat happily and healthfully. When she's not cooking up delicious recipes, you can find her lap swimming in the pool or watching a good sci-fi movie. EatingWell's Editorial Guidelines Updated on September 3, 2024 Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Active Time: 35 mins Total Time: 50 mins Servings: 4 Nutrition Profile: Mediterranean Diet Sesame-Free Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free Jump to recipe This Hot Honey Roast Chicken & Vegetables is sure to be your new go-to one-skillet recipe! Sticky-sweet subtle heat from the hot honey and spices envelops the protein-rich roasted chicken thighs. An antioxidant-filled vegetable medley becomes fork-tender and flavorful from the chicken drippings while roasting. The touch of orange zest and garlic builds depth and helps tame the sweetness of the honey and richness of the chicken. Keep reading for expert tips, like how to get the crispiest skin on your chicken. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! To ensure crispy golden-brown skin on the chicken thighs, trim excess fat and pat the skin dry before searing at high heat.You’ll know the chicken is ready to be flipped when it easily releases from the pan. If it sticks, cook it a little longer. You can use drumsticks, wings or skin-on chicken breasts instead of thighs.We like Mike’s Hot Honey, but you can make your own: Cook honey and crushed red pepper in a small saucepan until just bubbling and warm. Remove from heat and let stand until the honey is infused with the heat from the chiles. Nutrition Notes While higher in fat than chicken breast, chicken thighs are hard to beat with their juiciness—which is thanks to their higher fat content. Chicken thighs are a rich source of protein and several essential vitamins and minerals, including vitamin B12, which is necessary for a healthy nervous system, and selenium, which acts as an antioxidant. Hot honey is typically made with honey and chile peppers, and sometimes vinegar. While your body breaks honey down like any other type of sugar, honey contains a variety of vitamins and minerals, as well as antioxidants. Chile peppers are linked with a healthy heart, and vinegar is associated with a healthy gut. The roasted vegetables in this dish provide a wealth of antioxidants, fiber, vitamins and minerals. They also bring complex carbohydrates for energy. The vitamin A in carrots supports healthy vision and immunity, and the fiber in the potatoes will make your gut happy. Like onions, regularly eating shallots supports a healthy heart. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Cook Mode (Keep screen awake) Ingredients 4 (6-ounce) bone-in, skin-on chicken thighs, patted dry 1 teaspoon onion powder ¾ teaspoon plus ⅛ teaspoon salt, divided ½ teaspoon ground pepper, divided ½ teaspoon cayenne pepper, divided 1 tablespoon extra-virgin olive oil 1 pound red potatoes, scrubbed and chopped (about 4 cups) 8 ounces rainbow carrots, peeled and sliced diagonally 1-inch thick (about 2 cups) 6 small shallots, quartered (about 1½ cups) 4 tablespoons unsalted butter, divided 2 teaspoons grated garlic, divided 2 tablespoons hot honey 2 teaspoons Sriracha ¼ teaspoon grated orange zest Fresh flat-leaf parsley leaves for garnish (optional) Directions Preheat oven to 400°F. Place chicken thighs, 1 teaspoon onion powder, ½ teaspoon salt and ¼ teaspoon each black pepper and cayenne in a medium bowl; toss until the chicken is evenly coated. Heat 1 tablespoon oil in a large cast-iron skillet over high heat. Add the chicken skin-side down; cook, undisturbed, until golden brown and crispy, about 4 minutes. Transfer to a plate. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Reduce heat to medium-high; add potatoes, carrots, shallots, 1 tablespoon butter, 1 teaspoon garlic and ¼ teaspoon salt. Cook, stirring occasionally, until the vegetables are lightly browned and softened, about 10 minutes. Return the chicken and any accumulated juices to the pan, nestling the chicken skin-side up in the vegetable mixture. Roast until a thermometer inserted into the thickest portion of chicken registers 165°F and the vegetables are fork-tender, about 15 minutes. Meanwhile, combine 2 tablespoons hot honey, 2 teaspoons Sriracha, ¼ teaspoon orange zest and the remaining 3 tablespoons butter, 1 teaspoon garlic, ¼ teaspoon each black pepper and cayenne and ⅛ teaspoon salt in a small saucepan. Cook over low heat, stirring occasionally, until thickened and a glaze forms, 4 to 6 minutes. Remove from heat and cover to keep warm. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Remove the chicken from the oven; brush with the hot honey mixture. Roast until the glaze is glossy, about 5 minutes. Garnish with parsley leaves, if desired. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower Nutrition Information Serving Size: 1 chicken thigh & 1 cup vegetablesCalories 439, Fat 20g, Saturated Fat 9g, Cholesterol 126mg, Carbohydrates 43g, Total Sugars 17g, Added Sugars 8g, Protein 24g, Fiber 6g, Sodium 739mg, Potassium 1,146mg Frequently Asked Questions Can I make spicy honey chicken ahead of time? Absolutely. You can prepare this recipe up to 3 days in advance. Store in an airtight container in the refrigerator. When reheating, place the chicken and vegetables with a touch of broth in a casserole dish, then cover and bake at 350°F until warmed through, about 20 minutes. How can I make this recipe less spicy? To reduce spiciness, you can decrease the amount of cayenne pepper or remove it entirely. And you can use sweet chili sauce instead of the Sriracha or omit it altogether. What wine would go well with this recipe? For a refreshing pairing, serve with a chilled Sancerre or a citrus spritz to balance out the spiciness. Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower EatingWell.com, August 2024 Save Rate Print Additional reporting by Carrie Myers, M.S. Carrie Myers, M.S. Carrie Myers is a portfolio entrepreneur with more than 30 years of experience in the health and wellness space. As a writer and editor, Carrie has worked for both consumer and trade print and online publications. She's been quoted in several articles as a health and fitness expert. Carrie is also a certified life and wellness coach and exercise physiologist, and the founder of CarrieMichele Co., a lifestyle company that helps women create lives they love where they can be authentic. EatingWell's Editorial Guidelines and Linda Frahm Linda Frahm Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications. EatingWell's Editorial Guidelines