Sheet Pan Hot Honey Garlic Chicken and Zucchini
This easy and flavorful sheet pan meal features succulent chicken thighs and fresh zucchini, all coated in a spicy and sweet hot honey garlic marinade, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs Opt for organic if available to get that extra flavor.
- 2 medium zucchinis, sliced Choose firm ones for optimal texture.
- 1/4 cup hot honey Local brands add an artisanal touch; mix regular honey with sriracha if not available.
- 4 cloves garlic, minced Freshly minced garlic is preferred.
- 2 tablespoons soy sauce A little umami goes a long way!
- 2 tablespoons olive oil Extra virgin adds a lovely depth of flavor.
- 1 teaspoon salt Essential for flavor.
- 1/2 teaspoon black pepper Freshly cracked recommended for maximum flavor.
- 1 teaspoon paprika For color and a hint of sweetness.
- 1/2 teaspoon crushed red pepper flakes Optional; adjust to heat preference.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Line your sheet pan with parchment paper or lightly grease it with cooking spray.
- In a bowl, mix together the hot honey, minced garlic, soy sauce, olive oil, salt, black pepper, paprika, and crushed red pepper flakes until smooth.
- Place the chicken thighs in a large bowl or plastic bag, pour half of the marinade over the chicken, ensuring each piece is well coated. Let it marinate for about 10-15 minutes.
- While the chicken is marinating, slice the zucchinis into half-moons and place them on the prepared baking sheet. Drizzle the remaining marinade over the zucchini and toss to coat evenly.
- After marinating, place the chicken thighs skin-side up on the sheet pan with the zucchini.
Cooking
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- For extra crispy skin, broil for an additional 2-3 minutes, watching closely to avoid burning.
- Remove from the oven and let the chicken rest for a few minutes, then garnish with freshly chopped parsley before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. You can marinate the chicken the night before for more intense flavors.