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–+ servings
Sheet Pan Hot Honey Garlic Chicken and Zucchini

Sheet Pan Hot Honey Garlic Chicken and Zucchini Delight

This Sheet Pan Hot Honey Garlic Chicken and Zucchini delivers spectacular flavor with minimal fuss, 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: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, skinless chicken thighs Can substitute with chicken breasts for a leaner option.
  • 1/3 cup Hot honey Mix regular honey with a pinch of red pepper flakes if unavailable.
  • 1/4 cup Soy sauce Swap with tamari for gluten-free or coconut aminos for lower sodium.
  • 3 cloves Garlic, minced Garlic powder can be used if fresh isn't available.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika Smoked paprika can add depth.
  • 1 teaspoon Onion powder Fresh minced onion can be substituted.
For the Vegetables
  • 2 medium Zucchini Slice into half-moons for even roasting.
  • 2 tablespoons Olive oil Avocado oil works as an alternative.
For Garnish
  • 2 tablespoons Fresh parsley, chopped Add for a touch of brightness.

Equipment

  • oven
  • baking sheet
  • Medium Bowl
  • Large Bowl
  • Resealable Plastic Bag

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather your ingredients for efficiency.
  2. In a medium bowl, whisk together the hot honey, soy sauce, minced garlic, paprika, onion powder, salt, and pepper until well combined.
  3. Place chicken thighs into a resealable plastic bag. Pour half of the marinade over, seal tight, and massage the marinade into the chicken. Marinate for at least 10 minutes.
  4. Slice the zucchini into half-moons and toss in a large bowl with olive oil, salt, and pepper.
  5. On a baking sheet lined with parchment paper, arrange the marinated chicken in the center and scatter the zucchini around.
  6. Drizzle the remaining marinade over the chicken and zucchini.
  7. Bake for about 25-30 minutes, checking for an internal temperature of 165°F (74°C) for the chicken.
  8. Let the dish rest for a few minutes, then sprinkle with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

This dish is best enjoyed fresh but can be stored for up to 3 days in an airtight container in the fridge. Reheat in the oven for best texture.

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