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–+ servings

Sheet Pan Hot Honey Garlic Chicken and Zucchini

This easy Sheet Pan Hot Honey Garlic Chicken and Zucchini combines juicy chicken thighs with tender zucchini in a sweet and spicy honey garlic sauce, making it a perfect weeknight dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the chicken
  • 4 boneless, skinless chicken thighs
  • 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
For the vegetables
  • 2 medium zucchinis, sliced into half-moons
  • Fresh parsley, chopped (for garnish)

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a bowl, combine hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder to create the marinade.
  3. 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.
  4. Slice the zucchini into half-moons and place in a bowl. Drizzle with olive oil, salt, and pepper. Toss to coat.
Cooking
  1. On a large baking sheet, arrange the marinated chicken thighs in the center and scatter the coated zucchini around.
  2. Drizzle the remaining marinade over the chicken and zucchini.
  3. Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and zucchini is tender.
  4. Remove from the oven and sprinkle chopped parsley over the dish before serving.
Serving
  1. Serve warm with rice, quinoa, or salad. Enjoy with crusty bread to soak up the sauce.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 24gProtein: 29gFat: 14gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 8g

Notes

Marinate chicken longer if possible for extra flavor. Adjust red pepper flakes in the marinade based on spice preference. Substitute zucchini with bell peppers, asparagus, broccoli, carrots, or green beans as desired.
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