The aroma of sizzling chicken and garlic fills the kitchen, creating a cozy atmosphere that beckons family and friends. As you prepare this dish, the sound of the oven timer and the vibrant colors of the ingredients come together to create a warm, inviting scene. This recipe for Sheet Pan Hot Honey Garlic Chicken and Zucchini matters because it brings comfort to the dinner table, making it easy to whip up a meal that everyone loves. With every bite, you’ll experience a sweet and spicy burst of flavor mingling with tender, juicy chicken and fresh zucchini. What makes this recipe special is its simplicity and the comforting mix of tastes that brighten your night.
Why make this recipe
This Sheet Pan Hot Honey Garlic Chicken and Zucchini recipe stands out for its ease and deliciousness. It’s the perfect solution for busy weeknights. You can throw everything on one pan, let it bake, and enjoy a hearty meal without fussing over multiple dishes. The hot honey adds a unique twist that elevates the flavor, while the zucchini provides a fresh, healthy side. It’s an ideal choice for anyone looking to combine taste and convenience effortlessly.
How to make Sheet Pan Hot Honey Garlic Chicken and Zucchini
Ingredients
- 4 boneless, skinless chicken thighs
- 2 medium zucchinis, sliced into half-moons
- 1/4 cup hot honey (or regular honey mixed with a pinch of red pepper flakes)
- 3 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- Fresh parsley, chopped (for garnish)
Directions
Creating Sheet Pan Hot Honey Garlic Chicken and Zucchini is straightforward. Follow these steps for a delicious dinner:
- Set your oven to 425°F (220°C) to begin preheating.
- Prepare the Marinade: In a bowl, combine the hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder. Mix well.
- Marinate the Chicken: Place the chicken thighs in a resealable bag or bowl. Pour half of the marinade over the chicken, ensuring each piece is thoroughly coated. Let it marinate for at least 10 minutes.
- Prepare the Vegetables: While the chicken is marinating, slice the zucchini into half-moons. Place them in a bowl and drizzle with olive oil, salt, and pepper. Toss to coat evenly.
- Arrange on Sheet Pan: On a large baking sheet, arrange the marinated chicken thighs in the center. Scatter the coated zucchini around the chicken.
- Add Remaining Marinade: Drizzle the remaining marinade over the chicken and zucchini for added flavor.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender.
- Garnish: Remove from the oven and sprinkle chopped parsley over the chicken and zucchini for a burst of freshness.
- Serve and Enjoy: Allow it to cool slightly before serving.
These clear steps will guide you seamlessly through each stage of the cooking process, ensuring that you end up with a delightful dish every time!
How to serve Sheet Pan Hot Honey Garlic Chicken and Zucchini
To serve this dish, simply plate the chicken thighs and zucchini together. You may want to drizzle a little extra hot honey or soy sauce on top for added flavor. Pair it with rice or crusty bread to soak up the delicious juices, and enjoy a filling and comforting meal.
How to store Sheet Pan Hot Honey Garlic Chicken and Zucchini
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in the microwave or in the oven at a low temperature until heated through.
Tips to make Sheet Pan Hot Honey Garlic Chicken and Zucchini
- Marinate Longer: If you have time, marinate the chicken for a few hours or overnight for more intense flavor.
- Mix Vegetables: You can add other vegetables like bell peppers or carrots for a colorful mix.
- Adjust Spice: If you prefer less heat, reduce the amount of hot honey or use regular honey instead.
Variation
Feel free to use chicken breasts instead of thighs if you prefer. You can also substitute zucchini with other vegetables, like squash or broccoli, depending on what you have on hand.
FAQs
Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken beforehand to ensure even cooking.
Is there a substitute for hot honey?
You can mix regular honey with a pinch of red pepper flakes or use a store-bought spicy honey.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken ahead and store it in the fridge. Just be sure to bake it when you’re ready to enjoy your meal.
Sheet Pan Hot Honey Garlic Chicken and Zucchini
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken thighs
- 1/4 cup hot honey (or regular honey mixed with red pepper flakes)
- 3 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
For the Vegetables
- 2 medium zucchinis, sliced into half-moons
- fresh parsley chopped (for garnish)
Method
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, combine hot honey, soy sauce, minced garlic, salt, pepper, paprika, and onion powder to create the marinade.
- Place the chicken thighs in a resealable bag or bowl. Pour half of the marinade over the chicken, ensuring each piece is thoroughly coated. Let it marinate for at least 10 minutes.
- While the chicken is marinating, slice the zucchini into half-moons. In a bowl, drizzle the zucchini with olive oil, salt, and pepper. Toss to coat evenly.
Cooking
- On a large baking sheet, arrange the marinated chicken thighs in the center and scatter the coated zucchini around the chicken.
- Drizzle the remaining marinade over the chicken and zucchini.
- Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender.
- Remove from the oven and sprinkle chopped parsley over the chicken and zucchini before serving.