Sheet Pan Honey Sriracha Chicken with Veggies

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

1. Preheat oven to 425°F (220°C). Line a sheet pan with foil.
2. Toss veggies with 1 tbsp olive oil, salt, and pepper. Spread on half the pan.
3. Mix honey, Sriracha, soy sauce, garlic powder, and 1 tbsp oil. Coat chicken and place on the other half.
4. 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

1. Preheat oven to 425°F (220°C). Line sheet pan with foil.
2. Toss veggies with 1 tbsp oil, salt, pepper. Arrange on half of pan.
3. Mix honey, Sriracha, soy sauce, garlic powder, 1 tbsp oil. Coat chicken, place on other half.
4. 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.