This easy sheet pan dish features juicy chicken drizzled with sweet and spicy honey garlic sauce, paired with tender zucchini. It’s tasty and perfect for busy nights!
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless chicken thighs for their tenderness and flavor, but you can easily swap them for chicken breasts if that’s what you have. Just keep an eye on cooking time, as breasts may cook faster!
Zucchini: Fresh zucchini is fantastic in this dish. If you can’t find zucchini, try bell peppers, broccoli, or asparagus. They all roast beautifully and hold up well in the honey garlic sauce.
Honey: Honey brings sweetness to the dish. If you need a substitute, maple syrup works too, but it’ll give a different flavor. For a lower-calorie version, consider using agave syrup.
Garlic: Fresh minced garlic adds a wonderful aroma, but if you’re in a pinch, garlic powder can be a substitute—about 1 teaspoon should do. I love using fresh garlic for that extra kick!
Olive Oil: While olive oil is my go-to for sautéing and roasting, you can use vegetable oil or avocado oil if you don’t have it on hand. Both will work well here.
How Do I Roast Chicken and Vegetables Evenly?
To achieve perfectly roasted chicken and vegetables, arranging them properly is key. Place the chicken on one side of the pan and the zucchini on the other. This helps both cook evenly and allows the chicken to stay juicy while the zucchini gets tender.
- Start by setting your oven to 400°F (200°C). Preheating helps ensure even cooking.
- Make sure to flip the chicken halfway through cooking for even browning.
- Check the chicken’s internal temperature with a meat thermometer to ensure it’s fully cooked.
Using a single sheet pan simplifies cooking and cleanup, plus you’ll enjoy all the flavors mingling together. Happy cooking!
Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Ingredients You’ll Need:
- For the Chicken:
- 4 boneless, skinless chicken thighs (or breasts)
- For the Vegetables:
- 2 medium zucchinis, sliced into half-moons or rounds
- For the Sauce:
- 3 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar (or lemon juice)
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (adjust for heat preference)
- Salt and black pepper, to taste
- For Garnish:
- Fresh parsley or green onions, chopped
How Much Time Will You Need?
This delicious meal can be prepared in about 10 minutes and will take around 30-35 minutes to cook, making the total time approximately 45 minutes. So, you’re looking at a quick and easy dinner option that’s ready in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This helps the chicken cook evenly and gives you that delightful roasted flavor. Line a baking sheet with parchment paper or aluminum foil for an effortless cleanup later!
2. Make the Sauce:
In a small bowl, combine the honey, minced garlic, soy sauce, apple cider vinegar, olive oil, red pepper flakes, salt, and black pepper. Whisk everything together until it’s well mixed and set it aside. This sauce is the star of the dish!
3. Arrange Chicken and Zucchini:
Place the chicken thighs on one side of the baking sheet, leaving some space. On the other side, arrange the sliced zucchini. This separation allows everything to roast perfectly without overcrowding.
4. Sauce It Up:
Drizzle half of the honey garlic sauce over both the chicken and zucchini. Give the zucchini a gentle toss to coat it lightly with the sauce. This will add flavor to both the chicken and veggies!
5. Roast the Dish:
Pop the baking sheet into the preheated oven and roast everything for 20 minutes. The chicken should start to look golden and delicious!
6. Flip and Drizzle:
After 20 minutes, take the baking sheet out of the oven. Flip the chicken pieces over and stir the zucchini around. Drizzle the remaining honey garlic sauce over the chicken and veggies before returning the pan to the oven.
7. Finish Roasting:
Put the sheet pan in the oven again and roast for an additional 10-15 minutes. You’re looking for the chicken to have an internal temperature of 165°F (74°C) and the zucchini to be tender and tasty!
8. Final Touch:
Once cooked, carefully remove the pan from the oven and let it rest for a few minutes. This helps the juices settle in the chicken. Garnish with fresh parsley or chopped green onions to add a pop of color!
9. Serve and Enjoy:
Serve the hot honey garlic chicken with the zucchini right away. It’s perfect on its own, or you can pair it with rice or crusty bread to soak up all that delicious sauce. Enjoy your meal!
This recipe is not just easy but also packed with flavor, making it a fantastic weeknight dinner option. Happy cooking!
FAQ for Easy Sheet Pan Hot Honey Garlic Chicken with Zucchini
Can I Use Frozen Chicken?
Yes, but it’s best to thaw the chicken completely before cooking for even results. You can thaw it in the refrigerator overnight or use the cold water method (place in a sealed bag and submerge in cold water) for quicker results. Just remember that cooking times may vary slightly.
How Can I Make This Dish Spicier?
If you love heat, you can increase the amount of red pepper flakes in the sauce or add sliced jalapeños or crushed red pepper on top before roasting. For more flavor, consider including a dash of sriracha or hot sauce in the honey garlic mixture.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the microwave or use a skillet on low heat to warm them through, stirring occasionally to keep the chicken moist.
What Other Vegetables Can I Use?
Feel free to mix it up! This recipe is versatile—try using bell peppers, asparagus, broccoli, or even carrots. Just cut the veggies to a similar size to ensure they cook evenly alongside the chicken.
