Sheet Pan Honey-Lime Chicken Thighs with Roasted Broccoli & Sweet Potatoes

Preheat the oven to 425°F. Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.

Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels. Season both sides generously with salt and black pepper, then set aside.

Scrub 2 medium sweet potatoes under running water, pat dry, and cut into 3/4-inch cubes (no need to peel). Place in a large bowl.

Wash 2 medium broccoli crowns and cut into bite-sized florets, about 1.5 inches each. Add to the bowl with the sweet potatoes.

Mince 3 cloves of garlic. In a small bowl, whisk together 3 tbsp of fresh lime juice, 2 tbsp of olive oil, the minced garlic, 1 tsp of cumin, 1 tsp of smoked paprika, and a pinch of salt.

Pour half of the lime-spice mixture over the sweet potatoes and broccoli. Toss well to coat evenly, then spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center.

Arrange the 8 seasoned chicken thighs skin-side up in the center of the sheet pan, nestled among the vegetables.

Brush the remaining lime-spice mixture over the chicken thighs, coating the skin evenly. Drizzle the remaining 1 tbsp of olive oil over the vegetables.

Roast in the preheated oven for 30 minutes, until the chicken skin is golden and crispy and the internal temperature reaches 175°F when checked with an instant-read thermometer in the thickest part of the thigh.

Remove the sheet pan from the oven. In a small microwave-safe bowl, warm 2 tbsp of honey in the microwave for 10 seconds until slightly runny.

Drizzle the warmed honey over the roasted chicken thighs and vegetables. Roughly chop 1/4 cup of fresh cilantro and sprinkle over everything.

Let rest for 5 minutes, then serve 2 chicken thighs per person with the roasted vegetables alongside.