Sheet Pan Hot Honey Garlic Chicken and Zucchini
A delicious one-pan meal featuring juicy chicken thighs glazed in a sticky honey-garlic sauce with tender roasted zucchini, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 4 boneless, skinless chicken thighs
- 2 medium zucchinis, sliced into half-moons
- ¼ cup hot honey or regular honey mixed with a pinch of red pepper flakes
- 3 tablespoons soy sauce use low-sodium for a healthier option
- 2 tablespoons garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
Garnish
- 1 tablespoon fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, combine hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder. Mix well.
- Marinate the chicken in half of the marinade for at least 10 minutes.
- Slice the zucchinis into half-moons and drizzle with olive oil, salt, and pepper.
Cooking
- Arrange marinated chicken on a baking sheet and scatter zucchini around it.
- Drizzle remaining marinade over chicken and zucchini.
- Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) and zucchini is tender.
- Remove from oven and garnish with parsley before serving.
- Let it cool slightly before serving and allow chicken to rest for 3-5 minutes.
Notes
This recipe is flexible with various vegetables and can be adapted for dietary preferences. Try adding citrus for brightness or nuts for crunch before serving.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 18gSaturated Fat: 3gSodium: 720mgFiber: 2gSugar: 12g
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