Name: Sheet Pan Hot Honey Garlic Chicken and Zucchini
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 medium zucchinis, sliced into half-moons; 1/4 cup hot honey; 4 cloves garlic, minced; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon crushed red pepper flakes (optional); Fresh parsley, chopped (for garnish)

Description

A simple and flavorful sheet pan meal featuring crispy chicken thighs and tender zucchini, coated in a sweet and spicy hot honey garlic glaze.

Ingredients

4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into half-moons
1/4 cup hot honey
4 cloves garlic, minced
2 tablespoons soy sauce
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)

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Instructions

Preheat your oven to 400°F (200°C).
Mix the hot honey, minced garlic, soy sauce, olive oil, salt, black pepper, paprika, and optional crushed red pepper flakes in a bowl until smooth.
Place the chicken thighs in a bowl or plastic bag and pour half of the marinade over them. Let marinate for at least 10 minutes.
Slice the zucchinis and arrange them on a prepared baking sheet. Drizzle with the remaining marinade and toss to coat.
Place the marinated chicken thighs skin-side up on the sheet pan with the zucchinis.
Bake for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and zucchinis are tender.
Optionally, broil for an additional 2-3 minutes to achieve crispy chicken skin.
Allow the chicken to rest for a few minutes and garnish with chopped parsley before serving.

Notes

Adjust the amount of hot honey for your spice tolerance. Use a meat thermometer for perfectly cooked chicken thighs.