Sheet Pan Hot Honey Garlic Chicken and Zucchini Revealed Recipe
This Sheet Pan Hot Honey Garlic Chicken and Zucchini recipe is a perfect weeknight meal combining juicy, flavorful chicken thighs with tender roasted zucchini. Marinated in a spicy-sweet garlic honey sauce, the chicken cooks alongside fresh zucchini on a single pan, making cleanup a breeze and dinner ready in under an hour. Garnished with sesame seeds and green onions, this dish offers a delicious balance of heat, sweetness, and savory notes.
- Prep Time: 15 minutes (plus up to 2 hours marinating)
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes (excluding marinating time)
- Yield: 4 servings 1x
- Category: Dinner, Sheet Pan
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken thighs
- 1/4 cup honey
- 1/4 cup soy sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
Vegetables and Garnish
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup and to prevent sticking.
- Make the marinade: In a large bowl, whisk together the honey, soy sauce, olive oil, minced garlic, red pepper flakes, salt, black pepper, and thyme until well combined.
- Marinate the chicken: Add the chicken thighs to the bowl with the marinade and toss until all pieces are evenly coated. Let the chicken marinate for at least 15 minutes, or refrigerate for up to 2 hours to deepen the flavors.
- Arrange on sheet pan: Place the marinated chicken thighs on one side of the prepared sheet pan. Arrange the sliced zucchini on the other side, then drizzle any remaining marinade over the zucchini to infuse flavor.
- Bake: Bake in the preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender and cooked through.
- Optional broil: For a caramelized finish, broil the chicken and zucchini for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Rest and garnish: Remove the sheet pan from the oven and let the chicken rest for a few minutes. Garnish with sesame seeds and chopped green onions before serving.
Notes
- For a spicier kick, increase the amount of red pepper flakes or add a dash of sriracha to the marinade.
- Feel free to substitute zucchini with other vegetables such as bell peppers, asparagus, or green beans for variety.
- Make sure not to overcook the chicken thighs to keep them juicy and tender.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Try serving with steamed rice or quinoa to complete the meal.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of the recipe)
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: hot honey chicken, garlic chicken, sheet pan dinner, honey garlic chicken, zucchini recipe, easy weeknight chicken, spicy honey chicken
