Hot Honey Chicken Spring Vegetables (Printable)

Crispy chicken thighs with hot honey glaze served alongside tender roasted spring vegetables for a satisfying weeknight meal.

# List of ingredients:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika

→ Hot Honey Glaze

06 - 1/3 cup honey
07 - 1-2 tablespoons hot sauce (such as Franks RedHot or Sriracha)
08 - 1 tablespoon apple cider vinegar
09 - 1/2 teaspoon crushed red pepper flakes

→ Roasted Spring Vegetables

10 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
11 - 1 cup radishes, halved or quartered if large
12 - 8 ounces baby carrots, halved lengthwise
13 - 1 cup sugar snap peas, ends trimmed
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon kosher salt
16 - 1/4 teaspoon black pepper

→ Garnish

17 - 2 tablespoons chopped fresh parsley
18 - Lemon wedges

# Steps:

01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - Pat chicken thighs dry with paper towels. Rub with 1 tablespoon olive oil, salt, pepper, and smoked paprika. Place chicken skin-side up on one side of the prepared baking sheet.
03 - In a small saucepan, combine honey, hot sauce, apple cider vinegar, and red pepper flakes. Warm over low heat, stirring until just combined and fluid, about 2 minutes. Set aside.
04 - In a bowl, toss asparagus, radishes, carrots, and snap peas with 1 tablespoon olive oil, salt, and pepper. Arrange vegetables on the other half of the baking sheet beside the chicken.
05 - Roast for 20 minutes. Remove from oven and brush chicken generously with hot honey glaze. Toss vegetables gently.
06 - Return to the oven and roast for another 12-15 minutes, or until chicken is cooked through (internal temperature 165°F) and vegetables are tender and slightly caramelized.
07 - Drizzle remaining hot honey glaze over chicken before serving. Garnish with chopped parsley and lemon wedges if desired.

# Expert Advice:

01 -
  • The spicy sweet glaze creates the most incredible sticky finish that you'll want to eat with a spoon
  • Everything cooks on one sheet pan so cleanup is practically nonexistent
  • Spring vegetables get beautifully tender and caramelized alongside the chicken
02 -
  • The glaze can burn quickly if you add it too early, so wait until the chicken has had its initial 20 minutes of high heat roasting
  • Make sure your chicken thighs are completely dry before seasoning them or the skin will steam instead of crisp up
  • The vegetables will continue cooking after they come out of the oven, so pull them when they're slightly less done than you want them
03 -
  • Heat your glaze just until combined and no longer, overheating can make honey bitter and change its texture permanently
  • If your chicken skin isn't crisping up, run it under the broiler for 2 minutes at the very end watching carefully

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