This easy, sheet pan dinner is packed with flavour and ready in an hour! All you need to do is toss everything together on a sheet pan and let your oven do all the work. Truly, this is my favourite kind of dinner during the week when I want something quick and delicious. The honey lime chicken thighs are tossed in a few spices and then baked until crispy on the outside and juicy on the inside. The honey lime mixture is the perfect balance of sweet, savoury and spicy (if you use hot honey) and served with baked sweet potatoes and a cooling avocado and Greek yogurt dip.
Here are a few reasons why I think you'll love these oven baked honey lime chicken thighs.
Here are all the ingredients you'll need to make these spicy honey lime chicken thighs and sweet potatoes.
And if you want to make the cooling cilantro avocado dip, here's what you'll need.
There is so much flavour in hot honey, so trust me, you're going to want to make a batch of it and use it on everything! Depending on how much spice you want, you can control the amount of peppers you use. I don't like things crazy hot, so I only use one serrano pepper, but for me that's enough.
Make the hot honey ahead of time to speed things up. It lasts a while in your pantry (or somewhere else that is cool and away from the sun and heat).
It can get thick as it sits, but it will loosen if you run the jar under hot water. Of course, you can always buy hot honey as well, this brand is great!
If you do want to make your own hot honey at home, it's so easy to do. Check it out below!
In a small saucepan over low heat, add the honey and serrano pepper and bring to a very low simmer. Once it has begun simmering, lower the heat more and let it sit for up to 45 minutes. Remove from the heat and let cool for about 10 minutes.
Strain the pepper from the honey using a sieve into a clean jar. You can also leave the pepper in the honey if you want more heat, but I'm not sure how long it will last stored this way. Store in the container in a cool, dry place.
Making this sheet pan honey lime chicken is SO easy, you can even prep it the night before and then toss it in the oven for dinner.
Preheat the oven to 425ºF. Line a baking sheet with parchment paper for easier cleanup (if desired) and set a rack over top (optional).
In a large bowl, toss the halved sweet potatoes with avocado oil and salt and rub into the cut side of the sweet potato. Set aside on the prepared baking sheet.
In the same bowl, combine the chicken with avocado oil, smoked paprika, chili powder and salt.
Mix well and place on the prepared baking sheet, next to the potato, ensuring there is enough space between everything.
Transfer the baking sheet to the oven and bake for 30 minutes.
Meanwhile, mix together the honey and lime juice in a small bowl.
Remove the chicken and brush with half of the honey/lime mixture and place back in the oven for 13 to 15 minutes, or until the chicken is cooked through.
If making the dip, combine all ingredients in a food processor and pulse on high until smooth.
When ready to serve, drizzle the remaining honey/lime mixture over the chicken. Serve with the sweet potatoes and dip and season with flaky salt if needed. Enjoy!
You can serve these baked honey lime chicken thighs with just the sweet potatoes and the dip if you'd like.
Or, you can also add a light salad on the side. I love having my go-to lemon parmesan kale salad on the side, just omit the prosciutto to make it lighter.
It would also be great with a light soup on the side too.
Keep any leftover honey lime chicken thighs and sweet potatoes stored in an airtight container in the fridge for up to three days.
Are you ready to make these delicious and easy honey lime chicken thighs with sweet potatoes? Let's get to it!
As always, if you make this recipe please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!
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These sheet pan honey lime chicken thighs with sweet potatoes is a quick and delicious dinner that you're going to love.