Sheet-Pan Hot Honey Chicken with Veggies
Experience the delightful fusion of sweet and spicy with this Sheet-Pan Hot Honey Chicken with Veggies. This one-pan wonder features succulent chicken thighs marinated in a zesty hot honey sauce, perfectly complemented by vibrant, roasted vegetables. Ideal for busy weeknights or impressive gatherings, this dish offers an explosion of flavors and minimal cleanup. Get ready to savor a comforting meal that will have everyone asking for seconds!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 3 tbsp hot honey
- 2 tbsp low-sodium soy sauce
- 1 tsp garlic powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Spray a sheet pan with nonstick cooking spray.
- Season chicken thighs with salt, pepper, and half of the hot honey sauce.
- Toss bell peppers, zucchini, and red onion in olive oil, salt, and pepper.
- Arrange seasoned chicken in the center of the sheet pan and surround it with veggies. Drizzle remaining hot honey sauce on top.
- Bake for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C) and veggies are tender.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh with veggies (approximately 300g)
- Calories: 421
- Sugar: 12g
- Sodium: 684mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 106mg
Keywords: For added flavor, marinate the chicken for at least an hour or overnight. Feel free to swap vegetables based on availability; broccoli or asparagus works well too. Garnish with sesame seeds or lime juice for an extra touch.