Sweet, spicy, and effortless—this Sheet Pan Honey Sriracha Chicken with Veggies is a 35-minute dinner dream! Juicy chicken thighs are glazed in a sticky honey Sriracha sauce and roasted with zucchini, red onion, and sweet potatoes for a flavorful, no-mess meal.
Why It’s a Must
This sheet pan dish delivers bold flavors with tender chicken and hearty spring veggies. It’s quick, minimal cleanup, and irresistibly tasty—perfect for any night.
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 1 medium sweet potato, cubed
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp Sriracha
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- Salt & pepper
How to Make It
- Preheat oven to 425°F (220°C). Line a sheet pan with foil.
- Toss veggies with 1 tbsp olive oil, salt, and pepper. Spread on half the pan.
- Mix honey, Sriracha, soy sauce, garlic powder, and 1 tbsp oil. Coat chicken and place on the other half.
- Bake 25-30 min until chicken hits 165°F (74°C) and veggies are tender. Serve hot.
Recipe Card: Sheet Pan Honey Sriracha Chicken with Veggies
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Servings: 4
Calories: 410 kcal
Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 zucchini, sliced
- 1 red onion, wedged
- 1 sweet potato, cubed
- 2 tbsp olive oil
- 3 tbsp honey
- 2 tbsp Sriracha
- 1 tbsp soy sauce
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 425°F (220°C). Line sheet pan with foil.
- Toss veggies with 1 tbsp oil, salt, pepper. Arrange on half of pan.
- Mix honey, Sriracha, soy sauce, garlic powder, 1 tbsp oil. Coat chicken, place on other half.
- Bake 25-30 min until chicken is 165°F (74°C). Serve hot.
Notes
- Store leftovers in fridge up to 3 days.
- Swap zucchini for bell peppers if desired.
