This sheet pan honey chipotle chicken recipe is an easy weeknight dinner. Spicy, sweet and juicy chicken with veggies for a complete meal in one sheet pan. We love to serve it with an elote style corn salad or salsa which has a sweet savory flavor and is cooling against the spicy chicken.
Sheet Pan Honey Chipotle Chicken With Veggies Recipe Ingredients
- MAYONNAISE: We use regular mayo for the sauce. Using mayonnaise as a chicken marinade keeps the meat juicy and helps spices stick better.
- CHIPOTLE PEPPERS IN ADOBO SAUCE: We use canned here – and you will need 2 chipotle peppers and 2 tablespoons of the adobo sauce
- LIME JUICE & LIME ZEST: Freshly squeezed and zested is best for the sauce, topping and for serving with the dish
- HONEY: Adds sweetness to the sauce and also helps caramelize the chicken while it is roasting.
- GARLIC: We use 2 large cloves of garlic for the sauce
- SPICES: We use a blend of cumin, paprika, oregano and salt and pepper for the seasoning and we often like to add a little ancho Chile powder or regular chili powder too for extra heat but that is optional – we do add it to the elote topping though.
- CHICKEN: We use boneless, skinless chicken thighs for this recipe. They stay juicy and tender and absorb the flavors beautifully.
- POTATOES: To make this a full meal we add potatoes – we use baby potatoes and halve them so they roast evenly.
- BELL PEPPERS: We love the flavours of the dish with bell peppers so we use 3 bell peppers. They roast up beautifully.
- RED ONION: The red onion roasts up so well with the bell peppers. Adds flavor and sweetness to the sheet pan dish.
- OLIVE OIL: We toss the veggies with the olive oil so they roast up nicely.
- CILANTRO: We like to garnish the dish with fresh chopped cilantro
For the Elote Topping
We love the Elote/ Mexican Street Corn Stye Topping. It is fresh, bright, lightly creamy & spicy, and it’s easy to make. We love it spooned over top or served on the side. You will need corn (either frozen and thawed, canned, or fresh off the cob, or grilled), mayonnaise, cotija cheese, or crumbled feta cheese, green onions, lemon zest and juice, cilantro, chili powder and garlic powder and a dash of Tajin. The elote topping is optional but it really goes well with the dish plus great with tacos, burrito bowls, quesadillas you name it.
How To Make This Sheet Pan Honey Chipotle Chicken Recipe (full instructions below in recipe card)
- Make Marinade & Combine Spices: Stir together the marinade ingredients. Stir together th spices. Toss the chicken with half of each the sauce and spice mix.
- Roast Potatoes, Onions & Peppers: Toss the veggies on sheet pan with olive oil and remaining half of the spice mixture. Roast 15 mins
- Add Chicken To Roasting Pan: Place chicken over veggies continue to roast 20 mins
- Baste Chicken: Baste chicken with remaining half of the sauce and return back to oven to finish roasting for another 8-10 mins
- Prepare Elote Topping: Stir all the topping ingredients together
- Serve: Serve chicken and veggies warm with the elote topping, lime wedges and chopped fresh cilantro.
How To Store This Sheet Pan Chicken & Veggies Dish
- STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- FREEZING: Freeze in and airtight freezer safe container or bag for or up to 1 month. Thaw in the fridge overnight, then heat in the microwave or air fryer.
- REHEATING: Reheat in the microwave until warm, about 2 minutes or heat in a skillet over medium heat until warm, or the air fryer.
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