Honey Glazed Chicken with Roasted Potatoes & Zucchini

Instructions

Step 1: Preheat your oven to 400°F and line a large baking sheet with parchment paper.

Step 2: In a small bowl, whisk together honey, 2 minced garlic cloves, paprika, black pepper, salt, and dried herbs to create your glaze.

Step 3: Pat the chicken drumsticks and thighs dry, then brush them generously with the honey glaze on all sides.

Step 4: Toss the halved baby potatoes with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper in a separate bowl.

Step 5: Arrange the glazed chicken in the center of your baking sheet, then scatter the potatoes around it.

Step 6: Roast for 25 minutes until the chicken is cooked through and the potatoes are golden and crispy.

Step 7: While everything roasts, toss the zucchini slices with 1 tbsp olive oil, 1 minced garlic clove, salt, and pepper.

Step 8: Add the zucchini to the baking sheet and roast for an additional 10 to 12 minutes until tender and lightly charred.

Step 9: Plate your chicken with the roasted vegetables and serve warm with a soft dinner roll and butter if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The chicken stays moist and the vegetables hold up beautifully.

To reheat, place everything on a baking sheet at 350°F for about 12 to 15 minutes until warmed through. You can also microwave individual portions for 2 to 3 minutes, though the oven method keeps the skin crispier.

This meal also freezes well for up to two months. Thaw overnight in the refrigerator before reheating for best results.