Sheet Pan Hot Honey Garlic Chicken and Zucchini
Ingredients:
2 pounds bone-in, skin-on chicken thighs
2 medium zucchinis, sliced into half-moons
1/4 cup honey
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon red pepper flakes (adjust to taste)
Salt and pepper to taste
1 tablespoon chopped fresh parsley (for garnish)
1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
2. In a mixing bowl, whisk together honey, soy sauce, minced garlic, olive oil, red pepper flakes, salt, and pepper until well combined.
3. Place the chicken thighs on the prepared baking sheet, skin side up. Pour half of the honey garlic mixture over the chicken, ensuring it is well coated.
4. Arrange the sliced zucchini around the chicken on the baking sheet. Drizzle the remaining honey garlic mixture over the zucchini.
5. Bake in the preheated oven for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. For extra crispiness, broil the chicken for an additional 2-3 minutes at the end of cooking.
7. Remove from the oven and let it rest for a few minutes. Garnish with chopped parsley before serving.
Serves 4
Nutritional Information (per serving):
Calories: 420
Net Carbs: 12g
Protein: 30g
Fat: 28g
Tips & Variations:
- For a spicier kick, add sliced jalapeños to the zucchini before baking.
- Substitute chicken thighs with chicken breasts for a leaner option, adjusting cooking time as needed to ensure they remain juicy.