This Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini is a delicious one-pan meal that saves time and cleanup! Juicy chicken is coated in a sticky sweet and spicy sauce, paired with tender zucchini.
The way the flavors come together is just magic! I love how everything cooks on one sheet pan, making weeknight dinners a breeze. Plus, it’s totally okay to lick your fingers afterward! 😉
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs for their juiciness and flavor. If you prefer, you can use chicken breasts, but they might need a tad more cooking time and can dry out faster.
Zucchini: These add freshness and a slight crunch. If zucchini isn’t available, consider substituting with bell peppers, broccoli florets, or even asparagus for a nice twist!
Honey: This ingredient gives sweetness and sticky texture. If you’re looking for a lower sugar option, agave syrup or maple syrup can work well. For a sugar-free alternative, try using a sugar substitute like monk fruit sweetener.
Hot Sauce: Adjust the spice level by using your preferred hot sauce. If you’re not a fan of heat, you can skip it or use a milder sauce. Sriracha adds a nice kick with flavor!
How Do I Ensure Perfectly Cooked Chicken and Zucchini?
The key to a successful sheet pan meal is ensuring even cooking. Here’s how:
- Arrange the chicken and zucchini in a single layer on the sheet pan, making sure they aren’t crowded. This allows everything to roast nicely.
- Ensure that the chicken pieces are of similar size, which helps them cook evenly. You can cut larger pieces in half if needed.
- Use a meat thermometer to check the chicken’s internal temperature. It should reach 165°F (74°C) for safe consumption.
- If the zucchini cooks faster and becomes too soft, you can add them to the sheet pan halfway through the chicken’s cooking time.
- Finish with a quick broil to caramelize the sauce and enhance flavors. Keep a close eye on it to prevent burning!
Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Ingredients You’ll Need:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon hot sauce (adjust to taste)
- 2 tablespoons olive oil, divided
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- 1 teaspoon dried oregano or Italian seasoning
- Fresh parsley or green onions, chopped for garnish (optional)
How Much Time Will You Need?
This recipe will take approximately 10 minutes to prep and about 25 minutes to cook, totaling around 35 minutes from start to finish. Perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 425°F (220°C). Line a sheet pan with parchment paper or foil to make cleanup easier later on.
2. Make the Sauce:
In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, hot sauce, minced garlic, and 1 tablespoon of olive oil. This will be your delicious sauce that brings all the flavors together!
3. Season the Chicken:
Season the chicken thighs with salt, black pepper, smoked paprika (if using), and dried oregano on both sides. This adds extra flavor to the chicken!
4. Arrange in the Pan:
Place the seasoned chicken thighs on one side of the prepared sheet pan. No crowding—give them some space to cook evenly!
5. Prepare the Zucchini:
In a large bowl, toss the zucchini slices with the remaining 1 tablespoon of olive oil, salt, and pepper until they are well coated. Next, spread the zucchini out on the other side of the sheet pan.
6. Pour the Sauce:
Evenly pour the honey garlic hot sauce over both the chicken and zucchini, making sure everything is coated nicely.
7. Roast in the Oven:
Roast everything in the preheated oven for about 20-25 minutes. The chicken is done when it reaches an internal temperature of 165°F (74°C) and the zucchini should be tender.
8. Broil for Extra Flavor:
If you’d like a bit more caramelization, turn on the broiler for 2-3 minutes at the end. Just be sure to watch it closely to prevent burning!
9. Garnish and Serve:
Remove from the oven and garnish with chopped fresh parsley or green onions if you like. Serve hot with your favorite side or over rice for a complete meal!
Enjoy your flavorful and easy sheet pan hot honey garlic chicken with zucchini!
FAQ for Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but it’s crucial to thaw it completely first. Thaw in the fridge overnight or place the sealed chicken in cold water for a quicker thaw. Once thawed, season and cook as directed!
Can I Substitute the Zucchini with Another Vegetable?
Absolutely! While zucchini is great, you can substitute it with bell peppers, asparagus, or broccoli. Just keep an eye on cooking times—some vegetables may cook faster than zucchini!
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave or warm on the stovetop, adding a splash of water to keep the chicken moist if needed.
Can I Make This Dish Spicier?
Of course! If you love heat, try adding more hot sauce or mix in some red pepper flakes. You can also experiment with spicy honey for an extra kick!
