Honey Sriracha Chicken Sheet Pan Dinner

• 4 boneless, skinless chicken thighs
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1/4 cup olive oil
• 3 tablespoons honey
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt, to taste
• Black pepper, to taste
• 2 tablespoons sesame seeds (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, whisk together olive oil, honey, sriracha sauce, soy sauce, garlic powder, and paprika.
3. 3 Toss chicken thighs and vegetables in the sauce mixture until evenly coated.
4. 4 Spread chicken and vegetables in a single layer on a sheet pan.
5. 5 Season with salt and pepper.
6. 6 Roast in the preheated oven for 35 minutes, or until chicken is cooked through.
7. 7 Sprinkle with sesame seeds before serving, if desired.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add pineapple chunks for a tropical twist.
• Use chicken drumsticks for a different cut.

Substitutions

• Substitute chicken thighs with chicken breasts, adjusting cook time as needed.
• Use maple syrup in place of honey for a similar sweetness.

Pairings

• Pairs well with a light lager or a crisp sauvignon blanc.

Nutrition

Tips

• For extra crispiness, broil the chicken for 2-3 minutes at the end.
• Feel free to swap out the vegetables based on what you have on hand.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with steamed jasmine rice or a fresh green salad.

FAQ