Description
A sweet, spicy, and tangy one-pan meal featuring juicy chicken thighs glazed with cranberry hot honey, served alongside crispy roasted sweet potatoes and Brussels sprouts.
Ingredients
Scale
For the Crust:
- 6 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 lb Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 1/2 cup honey
- 1/4 cup cranberry sauce
- 1 tbsp hot sauce (like sriracha)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
- Fresh thyme for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, salt, and pepper on a large baking sheet. Spread in an even layer.
- Season chicken thighs with smoked paprika, garlic powder, salt, and pepper. Heat remaining 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden, then flip and sear for 2 minutes. Transfer to the baking sheet with vegetables.
- In a small bowl, mix honey, cranberry sauce, and hot sauce. Brush half the glaze over the chicken thighs. Roast in the oven for 25-30 minutes, until chicken is cooked through and vegetables are tender.
- Brush remaining glaze over chicken during the last 5 minutes of cooking. Garnish with fresh thyme if desired and serve hot.
Notes
You can customize the seasonings to taste.