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Close-up of hot honey glazed chicken thigh with caramelized edges and fork-tender zucchini

Sheet Pan Hot Honey Garlic Chicken and Zucchini

Sheet Pan Hot Honey Garlic Chicken and Zucchini combines savory chicken with fresh zucchini, drizzled in a sweet and spicy hot honey garlic sauce. Perfect for busy weeknights when you crave something healthy yet satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 2 medium zucchinis sliced into 1/2-inch half-moons
  • 1/4 cup hot honey or 1/4 cup regular honey mixed with 1/4-1/2 teaspoon red pepper flakes
  • 3 tablespoons soy sauce
  • 2 tablespoons garlic minced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • Large sheet pan (18x13 inches)
  • mixing bowls
  • Resealable bag or bowl for marinating
  • Measuring cups and spoons
  • meat thermometer

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. In a bowl, combine hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder. Mix well until completely combined.
  3. Place chicken thighs in a resealable bag or bowl. Pour half the marinade (approximately 3-4 tablespoons) over the chicken and coat thoroughly. Let marinate for at least 10 minutes (or up to 2 hours in the refrigerator for deeper flavor).
  4. Slice zucchini into half-moon shapes about 1/2-inch thick. Place in a bowl and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
  5. On a large baking sheet (18x13 inches), arrange marinated chicken thighs in the center, leaving about 1 inch of space between each piece. Scatter coated zucchini around the chicken.
  6. Drizzle remaining marinade over chicken and zucchini.
  7. Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the thigh and zucchini is tender with lightly charred edges.
  8. Remove from oven and sprinkle with chopped fresh parsley.
  9. Allow to rest for 5 minutes before serving to let the chicken stay juicier and the glaze thicken slightly.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven for 15-20 minutes for best texture.
Freezing: Can be frozen for up to 3 months. Cool completely before freezing in airtight containers. Note: Zucchini texture will soften when frozen; consider freezing chicken separately.
Substitutions: Use chicken breasts instead of thighs (reduce cooking time to 20-25 minutes). Substitute zucchini with bell peppers, cherry tomatoes, snap peas, or sliced carrots (adjust cooking times for harder vegetables).
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