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Sheet Pan Hot Honey Garlic Chicken and Zucchini

Sheet Pan Hot Honey Garlic Chicken and Zucchini Bliss

This Sheet Pan Hot Honey Garlic Chicken and Zucchini is a flavorful one-pan wonder perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Thighs The star of the dish; juicy and tender.
  • 1/4 cup Hot Honey Provides that sweet and spicy kick; a game changer for flavor.
  • 2 tablespoons Soy Sauce Brings umami notes; use gluten-free for dietary needs.
  • 3 cloves Garlic (minced) Aromatic goodness; you can opt for garlic powder if pressed for time.
  • 1 teaspoon Salt Elevates all the flavors; I recommend sea salt for extra depth.
  • 1/2 teaspoon Pepper Adds a touch of heat; adjust to your spice preference.
  • 1 teaspoon Paprika Lends a smoky profile; try smoked paprika for a deeper flavor.
  • 1 teaspoon Onion Powder Enhances savory qualities; fresh onions work well too.
For the Zucchini
  • 2 medium Zucchinis Adds nutrition and a delightful crunch; switch with yellow squash for fun!
  • 2 tablespoons Olive Oil Important for roasting; avocado oil is a great alternative at high temperatures.
Garnish
  • 1/4 cup Fresh Parsley (chopped) A refreshing finish; optional but highly recommended to brighten the dish.

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • resealable bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C).
  2. In a medium-sized mixing bowl, combine the hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder. Whisk until well blended.
  3. Place the chicken thighs in a resealable bag, pour half of the marinade over the chicken, seal, and gently massage to coat. Let sit for at least 10 minutes.
  4. Wash and slice the zucchinis into half-moons about half an inch thick. Toss zucchini with olive oil, salt, and pepper until evenly coated.
  5. Lay out the marinated chicken thighs in the center of a baking sheet and surround them with the zucchini.
  6. Drizzle the remaining marinade over the arranged chicken and zucchini.
  7. Bake for 25-30 minutes, checking for a golden exterior and an internal temperature of 165°F (74°C).
  8. Once baked, let rest for a few minutes, then sprinkle with chopped parsley before serving.
  9. Allow the dish to cool slightly before serving.

Nutrition

Serving: 1plateCalories: 380kcalCarbohydrates: 20gProtein: 24gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 950mgPotassium: 750mgFiber: 3gSugar: 10gVitamin A: 600IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Perfect for meal prep. Store leftovers in the fridge for quick lunches throughout the week.

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