Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
- 1/4 cup hot honey (or regular honey mixed with red pepper flakes)
- 3 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
For the Vegetables
- 2 medium zucchinis, sliced into half-moons
- fresh parsley chopped (for garnish)
Method
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, combine hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder to create the marinade.
- Place the 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. In a bowl, drizzle the zucchini with olive oil, salt, and pepper. Toss to coat evenly.
Cooking
- On a large baking sheet, arrange the marinated chicken thighs in the center and scatter the coated zucchini around the chicken.
- Drizzle the remaining marinade over the chicken and zucchini.
- Place the baking sheet in the preheated oven and bake 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 before serving.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 2gSugar: 10g
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave or oven at a low temperature. For a twist, add other vegetables like bell peppers or carrots, or use chicken breasts instead of thighs.
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