Place a rack in the middle of the oven and heat to 400°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Drizzle 1 tablespoon olive oil into a 10-inch or larger oven-safe skillet. Add the chicken, skin side down. Cook undisturbed over medium heat until the skin is nicely browned and crisp, about 15 minutes. Meanwhile, trim 1 pound of Brussels sprouts and cut them in half lengthwise. Cut 1/2 medium red onion into 1-inch pieces. Mince 2 cloves of garlic and mix with 2 tablespoons of hot honey in a small bowl.
Transfer chicken to a plate, skin side up. Increase the heat to medium-high. Add the Brussels sprouts and red onion to the pan. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Remove from the fire.
Place chicken on top of vegetables. Spoon the honey garlic mixture on top of the chicken and use the back of the spoon to spread it evenly. Roast until chicken is cooked through, 8 to 10 minutes. Drizzle the remaining tablespoon of hot honey over the chicken and vegetables. Garnish with red pepper flakes, if desired.
RECIPE NOTES
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
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