why make this recipe
Sheet Pan Hot Honey Garlic Chicken and Zucchini is a delicious and easy dinner that your family will love. This recipe combines juicy chicken thighs with tender zucchini, all drizzled in a sweet and spicy hot honey garlic sauce. It’s simple to make and cleans up easily, perfect for busy weeknights. Plus, the combination of flavors is sure to please everyone at the table!
how to make Sheet Pan Hot Honey Garlic Chicken and Zucchini
Ingredients:
- 4 boneless, skinless chicken thighs
- 2 medium zucchinis, sliced into half-moons
- 1/4 cup hot honey (or regular honey mixed with a pinch of red pepper flakes)
- 3 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- Fresh parsley, chopped (for garnish)
Directions:
Creating Sheet Pan Hot Honey Garlic Chicken and Zucchini is straightforward. Follow these steps for a delicious dinner:
- Set your oven to 425°F (220°C) to begin preheating.
- Prepare the Marinade: In a bowl, combine the hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder. Mix well.
- Marinate the Chicken: Place the chicken thighs in a resealable bag or bowl. Pour half of the marinade over the chicken, ensuring each piece is thoroughly coated. Let it marinate for at least 10 minutes.
- Prepare the Vegetables: While the chicken is marinating, slice the zucchini into half-moons. Place them in a bowl and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
- Arrange on Sheet Pan: On a large baking sheet, arrange the marinated chicken thighs in the center. Scatter the coated zucchini around the chicken.
- Add Remaining Marinade: Drizzle the remaining marinade over the chicken and zucchini for added flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender.
- Garnish: Remove from the oven and sprinkle chopped parsley over the chicken and zucchini for a burst of freshness.
- Serve and Enjoy: Allow it to cool slightly before serving.
These clear steps will guide you seamlessly through each stage of the cooking process, ensuring that you end up with a delightful dish every time!
how to serve Sheet Pan Hot Honey Garlic Chicken and Zucchini
Serve Sheet Pan Hot Honey Garlic Chicken and Zucchini warm right from the oven. This dish pairs well with rice, quinoa, or a simple side salad. You can also serve it with some crusty bread to soak up the delicious sauce.
how to store Sheet Pan Hot Honey Garlic Chicken and Zucchini
To store leftovers, let the chicken and zucchini cool completely. Place them in an airtight container and refrigerate. This dish will keep well for about 3-4 days in the fridge. For longer storage, you can freeze it for up to 3 months. Just be sure to thaw it in the fridge before reheating.
tips to make Sheet Pan Hot Honey Garlic Chicken and Zucchini
- Make sure to marinate the chicken for at least 10 minutes, but longer, if possible, for more flavor.
- If you like it spicier, feel free to add more red pepper flakes to the marinade.
- You can substitute the zucchini with other vegetables, like bell peppers or asparagus, depending on your preference.
variation
You can try using chicken breasts instead of thighs if you prefer leaner meat. Additionally, switching up the vegetables is an easy way to keep this recipe fresh. Broccoli, carrots, or green beans can all work.
FAQs
Q: Can I use frozen chicken thighs for this recipe?
A: Yes, you can use frozen chicken thighs, but make sure to thaw them before marinating.
Q: What can I use if I don’t have hot honey?
A: If you don’t have hot honey, you can mix regular honey with a pinch of red pepper flakes to create a similar flavor.
Q: How do I know when the chicken is done cooking?
A: The chicken is done when it reaches an internal temperature of 165°F (74°C). You can use a meat thermometer to check.
Sheet Pan Hot Honey Garlic Chicken and Zucchini
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a bowl, combine hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder to create the marinade.
- Place chicken thighs in a resealable bag or bowl, pour half of the marinade over the chicken, and let marinate for at least 10 minutes.
- Slice the zucchini into half-moons and place in a bowl. Drizzle with olive oil, salt, and pepper. Toss to coat.
- On a large baking sheet, arrange the marinated chicken thighs in the center and scatter the coated zucchini around.
- Drizzle the remaining marinade over the chicken and zucchini.
- Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and zucchini is tender.
- Remove from the oven and sprinkle chopped parsley over the dish before serving.
- Serve warm with rice, quinoa, or salad. Enjoy with crusty bread to soak up the sauce.
