This easy sheet pan hot honey garlic chicken is a delicious way to enjoy dinner! Sweet, spicy, and loaded with tender zucchini, it brings tons of flavor with minimal fuss.
You just toss everything onto a pan and let it bake while you relax. I love that the chicken gets nice and sticky with the honey glaze—plus, the zucchini makes me feel a little healthy! 😋
Key Ingredients & Substitutions
Chicken Thighs: I love using chicken thighs for their juiciness, but you can substitute with chicken breasts if preferred. They will cook slightly faster, so keep an eye on them to avoid drying out!
Zucchini: Fresh zucchini adds a nice touch, but if they’re out of season, you can use asparagus, bell peppers, or broccoli instead. Just cut them into similar-sized pieces for even cooking.
Honey: If you prefer less sweetness, maple syrup or agave nectar can work as alternatives. You can also use brown sugar mixed with a little water for a similar effect.
Hot Sauce: Adjust the spice level to your taste. If you don’t have hot sauce, you can use red pepper flakes or cayenne pepper for heat.
How Do I Ensure My Chicken is Cooked Perfectly?
Getting perfectly cooked chicken can be a challenge. Here’s how to check without cutting it open:
- Use a meat thermometer: Insert it into the thickest part of the chicken. It should read 165°F (75°C).
- Look for juices: Clear juices should run when you poke the chicken. If the juices are pink, it needs more time.
- Resting time: Let the chicken rest for a few minutes after baking. This allows juices to redistribute, keeping it moist.
Following these steps will help ensure your chicken is juicy and flavorful every time!
Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 medium zucchini, sliced into half-moons or rounds
- 4 cloves garlic, minced
For the Sauce:
- 3 tablespoons honey
- 1 ½ tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon hot sauce (adjust to taste, e.g., sriracha)
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Garnish:
- Chopped fresh parsley or green onions
Time Estimate:
This recipe takes about 10 minutes of prep time and 25-30 minutes of cooking time, for a total of around 40 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure your chicken and zucchini cook perfectly. Line a large baking sheet with parchment paper or give it a light spray with cooking oil for easy cleanup.
2. Make the Sauce:
In a small mixing bowl, combine the honey, minced garlic, soy sauce, olive oil, hot sauce, smoked paprika, salt, and pepper. Use a whisk to mix these ingredients until they’re well blended and you have a delicious sauce.
3. Prepare the Chicken and Zucchini:
Place the chicken thighs on your prepared baking sheet. Arrange the sliced zucchini around the chicken. This way, everything cooks together and absorbs those delicious flavors!
4. Coat with Sauce:
Pour the honey garlic sauce evenly over both the chicken and the zucchini. You can use a spoon or a brush to make sure everything gets a nice coating.
5. Bake:
Put the baking sheet in the preheated oven and bake for 20-25 minutes. You want the chicken to reach an internal temperature of 165°F (75°C) and the zucchini to be tender but still have a slight crispness.
6. Optional Broiling:
If you love a bit of caramelization, switch your oven to broil for the last 2-3 minutes. Keep a close eye on it to prevent any burning—this step adds a nice touch!
7. Rest and Garnish:
Once you remove the pan from the oven, let everything rest for a few minutes. While it’s resting, you can chop some parsley or green onions to sprinkle on top for a fresh touch.
8. Serve and Enjoy:
Serve the hot chicken and zucchini straight from the pan, spooning any extra sauce over the top. It’s a simple, delicious meal that’s full of flavor!
Enjoy your flavorful, easy sheet pan hot honey garlic chicken with zucchini!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken for This Recipe?
Yes, but it’s essential to thaw the chicken completely before cooking. Thaw it in the fridge overnight or use the cold water method: place it in a sealed bag and submerge it in cold water for quick thawing. Make sure to pat it dry before marinating.
What Other Vegetables Can I Add?
You can easily customize this recipe by adding other vegetables! Bell peppers, broccoli, asparagus, or even carrots work well. Just ensure all the vegetables are cut into similar-sized pieces for even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat until warmed through. You may want to add a splash of water or broth to prevent it from drying out.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can marinate the chicken and prepare the zucchini a few hours in advance. Keep them stored separately in the fridge until you’re ready to bake. This will enhance the flavors and make it quicker to cook at dinner time!
