Fresh tomatoes are a summertime staple, and they shine in this Sheet Pan Hot Honey Roasted Chicken recipe. The combination of spicy, sweet, and savory flavors makes this dish a delightful centerpiece for any meal. This guide will provide you with all the ingredients, cooking instructions, and tips you need to create this mouth-watering dish for four servings.
Ingredients
For the Chicken:
- 2 pounds boneless chicken breasts or thighs (skin off)
- 1 cup buttermilk
- 2 teaspoons kosher salt
- 5 cups finely crushed corn flakes
- 3 tablespoons flour
- 2 tablespoons chopped fresh thyme
- Extra virgin olive oil, for brushing
For the Hot Honey Sauce:
- 1/2 cup unsalted clarified butter
- 2 tablespoons honey
- 1 teaspoon brown sugar
- 2 teaspoons cayenne pepper (adjust to taste)
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and black pepper, to taste
For Serving:
- Steamed rice or spicy soy noodles
- Additional fresh thyme for garnish
Grocery List
- Boneless chicken breasts or thighs
- Buttermilk
- Kosher salt
- Corn flakes
- Flour
- Fresh thyme
- Extra virgin olive oil
- Unsalted clarified butter
- Honey
- Brown sugar
- Cayenne pepper
- Chili powder
- Paprika
- Garlic powder
- Black pepper
- Rice or spicy soy noodles
Cooking Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Marinate the Chicken: In a large bowl, combine the buttermilk and kosher salt. Add the chicken pieces, ensuring they are well coated. Let them marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).
- Prepare the Coating: In another bowl, mix together the crushed corn flakes, flour, chopped thyme, and a pinch of salt and pepper.
- Coat the Chicken: Remove each piece of chicken from the buttermilk marinade, allowing excess liquid to drip off. Dredge the chicken in the cornflake mixture until well coated.
- Arrange on Sheet Pan: Lightly brush a large sheet pan with olive oil. Place the coated chicken pieces on one side of the pan.
- Make Hot Honey Sauce: In a small saucepan over medium heat, melt the clarified butter. Stir in honey, brown sugar, cayenne pepper, chili powder, paprika, garlic powder, salt, and black pepper until combined.
- Roast the Chicken: Brush half of the hot honey sauce over the chicken pieces. Bake in the preheated oven for 15–20 minutes.
- Flip and Glaze Again: After 20 minutes, flip the chicken pieces over and brush with more hot honey sauce. Continue roasting for another 10–15 minutes or until the internal temperature reaches 165°F (75°C).
- Serve with Tomatoes: If desired, add halved fresh tomatoes around the chicken during the last 10 minutes of roasting for a flavorful side.
- Garnish and Enjoy: Once cooked, drizzle any remaining hot honey sauce over the chicken and tomatoes. Serve immediately with steamed rice or spicy soy noodles to soak up those delicious pan juices.
Cooking Time
- Prep Time: 30 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 60 minutes
Nutritional Information (per serving)
Approximate values based on ingredients used:
- Calories: 550 kcal
- Protein: 40g
- Carbohydrates: 45g
- Fat: 25g
- Fiber: 3g
Tips and Notes
- Adjust cayenne pepper according to your spice tolerance; start with less if you prefer milder flavors.
- For extra crispiness, broil the chicken for an additional 1–2 minutes after roasting.
- Leftover hot honey can be drizzled over roasted vegetables or used as a dipping sauce.
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Sheet Pan Hot Honey Roasted Chicken is not just a meal; it’s an experience that brings friends and family together around a table filled with warmth and flavor! Enjoy your cooking adventure!
