This Easy Sheet Pan Hot Honey Garlic Chicken is a winner! Juicy chicken thighs are drizzled with hot honey and paired with fresh zucchini, all roasted to perfection on one pan.
You’ll love how simple it is to clean up afterward—just one pan! I can’t resist the sweet and spicy flavor combo, and the zucchini adds a light touch. 🍯🍗
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for retaining moisture and flavor. You can substitute with chicken breasts, but they may dry out more easily. For a lighter option, skinless chicken thighs are also good.
Zucchini: Fresh zucchinis offer a nice balance and cooking speed. You can swap them for other vegetables like bell peppers, asparagus, or broccoli based on your taste or what you have on hand!
Honey: Honey adds sweetness, but if you’re looking for a sugar-free option, you can try using maple syrup or agave nectar. Adjust the amount of red pepper flakes if you want a slightly different flavor profile.
Soy Sauce: For a gluten-free option, use tamari instead. Coconut aminos are another great substitute for a similar taste with less sodium.
How Do I Get My Chicken Skin Crispy?
Getting that nice crispy skin on your chicken is key to this dish! Here are some tips:
- Start with bone-in, skin-on thighs for the best result.
- Make sure to pat the chicken dry with paper towels before seasoning. This helps the skin become crispy by removing excess moisture.
- Roasting at a high temperature (425°F) is crucial. If you want an extra crispy finish, switch to broil for a couple of minutes near the end, but keep an eye on it!
- Don’t overcrowd the pan. Give the chicken some space so heat can circulate around each piece.
Easy Sheet Pan Hot Honey Garlic Chicken With Zucchini
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Vegetables:
- 2 medium zucchinis, sliced into half-moons
For the Sauce:
- 3 tbsp honey
- 2 tbsp soy sauce
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar or lemon juice
- 1 tsp red pepper flakes (adjust to taste)
Other:
- 2 tbsp olive oil, divided
- Salt and black pepper, to taste
- Fresh parsley or green onions for garnish (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and approximately 30 minutes of cooking time. In total, you’re looking at around 40 minutes from start to finish, making it a quick and tasty meal perfect for any day of the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup—this makes washing up a breeze!
2. Make the Hot Honey Garlic Sauce:
Take a small bowl and whisk together the honey, soy sauce, minced garlic, apple cider vinegar (or lemon juice), red pepper flakes, and 1 tablespoon of olive oil. This will be your delicious hot honey garlic sauce!
3. Prepare the Chicken:
Pat the chicken thighs dry with paper towels—this helps them get crispy! Season both sides generously with salt and black pepper for flavor.
4. Arrange the Chicken on the Baking Sheet:
Place the chicken thighs skin-side up on the prepared baking sheet. Make sure they’re spread out to allow for even cooking.
5. Toss the Zucchini:
In a separate bowl, toss the zucchini slices with the remaining 1 tablespoon of olive oil, adding salt and pepper to taste. This will season your veggies perfectly!
6. Combine and Drizzle:
Arrange the zucchini around the chicken thighs on the baking sheet. Now, drizzle the hot honey garlic sauce evenly over both the chicken and zucchini. It will create a tasty glaze as it cooks!
7. Roast the Dish:
Slide the baking sheet into the preheated oven and roast for about 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin looks nice and crispy. The zucchini should be tender as well.
8. Optional Broil:
If you want an extra caramelized finish, you can switch to broil for 2-3 minutes at the end. Just be sure to watch closely to prevent burning!
9. Rest and Serve:
Take the baking sheet out of the oven and let the chicken rest for about 5 minutes before serving. This helps keep it juicy. Garnish with freshly chopped parsley or sliced green onions if you like, and serve warm!
Enjoy your flavorful and easy one-pan hot honey garlic chicken with zucchini! Perfect for busy weekdays or a cozy dinner any night!
FAQ for Easy Sheet Pan Hot Honey Garlic Chicken With Zucchini
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Chicken breasts will work, but keep an eye on the cooking time, as they may cook faster than thighs. Aim for an internal temperature of 165°F (75°C) and remove them from the oven once they reach that temperature to prevent drying out.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand or want to mix it up, try using bell peppers, asparagus, or broccoli instead. Just cut them into similar-sized pieces to ensure even cooking!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or warm them up in the oven until heated through.
Can I Make This Recipe Ahead of Time?
Yes, you can marinate the chicken in the hot honey garlic sauce for up to 24 hours in advance. Just cover the chicken in a glass or plastic container in the fridge. When ready to cook, add the zucchini and roast as directed!
