Sheet Pan Hot Honey Garlic Chicken and Zucchini
A quick and flavorful dish featuring juicy chicken thighs and tender zucchini glazed with a sweet and spicy hot honey garlic sauce, perfect for busy weeknight dinners.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs Look for free-range, organic options for better flavor.
- 2 medium zucchinis, sliced into half-moons Fresh, firm zucchinis are key.
- 1/4 cup hot honey Or regular honey mixed with a pinch of red pepper flakes for heat.
- 3 tablespoons soy sauce Use low-sodium soy sauce if you prefer less salt.
- 2 tablespoons garlic, minced Fresh garlic gives the best flavor.
- 1 tablespoon olive oil Extra virgin for enhanced taste.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika Smoked paprika can add a deeper flavor.
- 1 teaspoon onion powder
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, combine the hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder. Mix well until combined.
- Place 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.
- While the chicken is marinating, slice the zucchini into half-moons. Place in a bowl and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
Cooking
- On a large baking sheet, arrange the marinated chicken thighs in the center. Scatter the coated zucchini around the chicken.
- Drizzle the remaining marinade over the chicken and zucchini.
- Bake in the preheated oven for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender.
- Remove from the oven and sprinkle chopped parsley over the chicken and zucchini for freshness.
- Allow it to cool slightly before serving.
Notes
For best results, marinate the chicken longer for more flavor. Store leftovers in an airtight container in the fridge for up to 3 days.