This easy sheet pan hot honey garlic chicken is a winner! Juicy chicken thighs roast with tender zucchini, all drizzled in a sweet and spicy hot honey sauce. Yum!
I love how simple it is—just toss everything on a pan and let it bake! Plus, it’s a great way to sneak in some veggies while satisfying my sweet tooth. Dinner made easy! 😄
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are perfect here as they stay juicy. If you prefer, you can substitute with chicken breasts, but be careful not to overcook them, as they can dry out.
Zucchini: Fresh zucchini adds a nice crunch. If zucchini isn’t in season, yellow squash works well too! You could even try bell peppers or broccoli for a different flavor.
Honey: Honey gives that sweet touch. If you’re looking for a lower-sugar option, agave syrup or maple syrup can be good alternatives, although they may alter the flavor slightly.
Chili Flakes: Adjust the heat level to your liking! If you want something milder, you can use paprika or a dash of black pepper instead.
Soy Sauce: For a gluten-free version, switch to tamari. You can also use coconut aminos for a less salty option.
How Do I Make Sure My Chicken Is Juicy and Flavorful?
To keep your chicken juicy, start by patting the thighs dry before seasoning. This step helps them brown nicely in the oven. Don’t skip the resting time after baking; this allows the juices to redistribute throughout the chicken for maximum flavor!
- Preheat your oven properly so the chicken cooks evenly.
- Let the chicken marinate for a bit in the honey garlic sauce if you have time—it really enhances the flavor!
- Keep an eye on the cooking time, especially if you use chicken breasts, to avoid drying them out.
Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 1.5 lbs boneless, skinless chicken thighs
- 2 medium zucchinis, sliced into rounds
- 3 tablespoons olive oil, divided
- Salt and pepper, to taste
For the Hot Honey Garlic Sauce:
- 1 tablespoon garlic, minced
- 1/4 cup honey
- 1 to 2 teaspoons red chili flakes (adjust for spice preference)
- 2 tablespoons soy sauce
- 1 teaspoon apple cider vinegar (or rice vinegar)
For Garnish and Serving:
- 2 green onions, sliced thinly for garnish
- Fresh cilantro or parsley, roughly chopped for garnish
- Cooked white rice or cauliflower rice, to serve
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 30 minutes to cook, totaling around 40 minutes. You’ll love how quick and simple it is to whip up a delicious meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). While the oven is heating, line a sheet pan with parchment paper or just lightly grease it to prevent sticking.
2. Prepare the Chicken and Zucchini:
Take your chicken thighs and pat them dry with paper towels. In a large bowl, toss the chicken thighs along with the sliced zucchini using 2 tablespoons of olive oil. Season everything with a sprinkle of salt and pepper to taste.
3. Arrange on the Sheet Pan:
Spread the chicken thighs and zucchini out evenly on the prepared sheet pan in a single layer. This helps them cook evenly and get that nice roasted flavor.
4. Roast in the Oven:
Pop the sheet pan in the oven and roast for about 20 minutes. You’re looking for the chicken to be nearly cooked through and the zucchini to become tender.
5. Make the Hot Honey Garlic Sauce:
While the chicken and zucchini are roasting, grab a small saucepan. Over medium heat, mix together the minced garlic, honey, red chili flakes, soy sauce, and vinegar. Stir it gently and let it warm until the sauce thickens a bit—about 3 to 5 minutes. Once it’s done, remove it from heat.
6. Combine and Continue Roasting:
After 20 minutes of roasting, carefully take the pan out of the oven. Drizzle that delicious hot honey garlic sauce over the chicken and zucchini. Toss everything lightly on the pan to ensure it’s well coated.
7. Finish Baking:
Put the pan back in the oven and roast for an additional 5 to 7 minutes. You want the chicken to be glazed and caramelized at the edges. Everything should smell wonderful by now!
8. Rest and Serve:
Once it’s done, remove the pan from the oven and let it rest for a couple of minutes. This helps the juices settle in the chicken.
9. Serve It Up:
Serve your hot honey garlic chicken and zucchini over freshly cooked rice or cauliflower rice for a healthier option. Yum!
10. Adding the Finishing Touches:
Sprinkle sliced green onions and chopped fresh cilantro or parsley on top for a burst of freshness. Now, dig in and enjoy this tasty, one-pan meal!
Your flavorful, sweet-heat glazed chicken with tender roasted zucchini is ready to impress your family or guests—all thanks to this simple sheet pan recipe!
FAQs for Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Can I Use Frozen Chicken for This Recipe?
It’s best to use fresh or thawed chicken for even cooking. If you’re using frozen chicken, make sure to thaw it completely in the fridge overnight or using the cold water method. Once thawed, pat dry before cooking!
How Can I Adjust the Spice Level?
If you’re looking for less heat, start with just 1 teaspoon of red chili flakes and taste the sauce before adding more. For a milder option, you can replace the chili flakes with a pinch of paprika or skip it altogether!
Can I Prepare This Meal Ahead of Time?
Absolutely! You can marinate the chicken in the hot honey garlic sauce for up to 24 hours in the fridge before cooking. Just make sure to keep the zucchini separate until you’re ready to roast, as they can get soggy if left too long with the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through. You may want to add a splash of water or broth to keep the chicken juicy!
