Ingredients
For the chicken:
- 6 bone-in, skin-on chicken thighs (2.5-3 lb /1.1-1.4 kg)
- 1.5 lb (680 g) yellow summer squash or zucchini, about 3 large
- 1 medium (235 g) red onion
- olive oil, as needed
- salt and pepper, to taste
- freshly chopped dill or parsley, to garnish (optional)
For the hot honey sumac sauce:
- ¼ cup hot honey, such as Mike’s Hot Honey
- 3 Tbsp non-dairy butter
- 1 clove garlic, finely minced or grated
- 2 tsp sumac
Instructions
- Preheat the oven to 425°F. While the oven is preheating, allow your chicken to come to room temperature. Line a sheet pan with parchment or foil (this helps to prevent sticking, but is not essential).
- Pat the chicken dry, and season generously with salt and pepper.
- Trim the ends of the zucchini, then slice into thick ¾-1-inch rounds. Toss the zucchini in 1 Tbsp oil, and season with salt and pepper.
- Place the seasoned chicken on one half of the sheet pan, leaving an inch or two of room between each piece to prevent steaming. Add the zucchini rounds on the other half in an even layer. (If you prefer firmer and crisper zucchini, roast them simultaneously on a separate sheet pan from the chicken). Place in the oven and roast for 30 minutes.
- While the chicken is roasting, make the hot honey sumac sauce. In a small saucepan, combine the hot honey, non-dairy butter, minced garlic and sumac. Taste and season with salt. Heat over low heat and simmer for 3-4 minutes, or until the non-dairy butter has fully melted and the sauce has slightly thickened. Alternatively, you can combine all of the ingredients in a microwave-safe bowl, and cook covered in a microwave until melted and saucy.
- Remove the sheet pan from the oven, and brush the tops of the chicken and the zucchini with half of the hot honey sauce.
- Continue to roast the chicken and vegetables for 15-20 minutes longer, or until the chicken is cooked through, browned, and glazed. Once fully cooked (with an internal temperature of 175°F), remove from the oven and brush the chicken and vegetables with the remaining sauce.
- Top with fresh herbs if using, and serve immediately.
Notes
- You can swap bone-in, skin-on chicken thighs for whole legs or for bone-in skin-on chicken breasts, cooking time will be approximately 10 minutes longer for either swap.
- You can omit either zucchini and substitute them with any combination of equal weight of broccoli florets, cauliflower florets or bell peppers.
- You can omit sumac if desired, but I recommend adding a good squeeze of lemon juice on top of the chicken once its roasted, to help balance out the sweetness from the honey
- If you can’t find hot honey premade, add ½-1 tsp chili flake or ¼ tsp cayenne pepper to plain honey.
- Chicken can be made up to 1 day in advance and reheated in a 375-400°F oven until cooked through and hot, about 15 minutes. The skin will lose crispyness, but the chicken will remain tender and juicy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Israeli