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Roasted chicken with sweet potatoes and asparagus

Sheet-Pan Dinners

Hot Honey Chicken with Sweet Potatoes & Asparagus

Roasted chicken thighs, caramelized sweet potatoes, and asparagus finished with tangy hot-honey mustard.

Developed for DishGal · Updated 2026-08-18

Prep15 min
Cook35 min
Total50 min
Cost$3.80

Directions

  1. Start the potatoes

    Heat oven to 425°F. Toss sweet potatoes with 1 tablespoon oil, paprika, garlic powder, and half the salt. Roast 15 minutes.

  2. Add chicken

    Season chicken with remaining salt and 1/2 tablespoon oil. Add to the pan and roast 12 minutes.

  3. Add asparagus

    Toss asparagus with remaining oil and add to the pan. Roast 8 to 10 minutes more until chicken reaches 165°F.

  4. Mix hot honey

    Whisk honey, Dijon, vinegar, hot sauce, and melted butter.

  5. Finish

    Brush chicken with hot honey and drizzle a little over the vegetables. Broil 1 to 2 minutes for caramelized edges if desired.

Why this works

Why it worksSweet potatoes get a head start so everything finishes together.
Why it worksMustard and vinegar keep hot honey from tasting one-note.
Why it worksBroiling at the end creates restaurant-style lacquered edges.

Swaps & notes

Easy swaps

  • Use chicken breasts cut into thick strips.
  • Swap asparagus for broccoli or green beans.
  • Use maple syrup instead of honey.

Cook notes

  • Cut sweet potatoes evenly for predictable timing.
  • Watch closely under the broiler because honey burns quickly.

Storage

Refrigerate up to 4 days. Reheat on a sheet pan or in an air fryer.

Questions

How spicy is it?

With 1 teaspoon hot sauce it is mild. Increase to taste.

Can I meal-prep it?

Yes. It reheats especially well in an air fryer.

Can I use bone-in chicken?

Yes, but start it with the potatoes and allow additional cook time.

Hot Honey Chicken with Sweet Potatoes & Asparagus
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1. Start the potatoesHeat oven to 425°F. Toss sweet potatoes with 1 tablespoon oil, paprika, garlic powder, and half the salt. Roast 15 minutes.
2. Add chickenSeason chicken with remaining salt and 1/2 tablespoon oil. Add to the pan and roast 12 minutes.
3. Add asparagusToss asparagus with remaining oil and add to the pan. Roast 8 to 10 minutes more until chicken reaches 165°F.
4. Mix hot honeyWhisk honey, Dijon, vinegar, hot sauce, and melted butter.
5. FinishBrush chicken with hot honey and drizzle a little over the vegetables. Broil 1 to 2 minutes for caramelized edges if desired.