Lunch & Dinner:

Sheet Pan Hot & Sweet Chicken Dinner

“Sheet Pan” are the two most magical words you can utter to anyone busy bee who wears the cook hat at home. Golden honey and zesty cayenne come together for the ideal ratio of sweet to spicy in this protein- and veggie-packed family meal. Keep this one in your arsenal for minimal clean-up on hectic weeknights.

Yield 4-6 servings
Prep Time 15 Minutes
Total Time 60 Minutes

  • 6 skinless, boneless chicken thighs
  • 2 medium-sized sweet potatoes, peeled and cut into 1-inch disks
  • 3 cups Brussels sprouts, trimmed
  • 1 medium onion, sliced
  • 1/2 cup chicken stock
  • 1/4 cup Nature Nate’s 100% Pure, Raw & Unfiltered Honey
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/8-1/4 teaspoon cayenne pepper (lower heat for children)
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Preheat oven to 400 degrees. Lightly oil a 10×15-inch sheet pan with sides. Toss all ingredients together to coat meat and vegetables well. Spread evenly over the baking sheet, pouring any drippings evenly over all. Bake for 35 minutes. Using a spatula, turn meat and vegetables once. Bake an additional 8-10 minutes. Serve immediately.

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