Description
Sheet Pan Hot Honey Garlic Chicken and Zucchini is a bold, sticky, sweet-heat dinner made on one pan in under 40 minutes.
Ingredients
For the Chicken and Vegetables:
4 boneless, skinless chicken thighs (or chicken breasts)
2 medium zucchini, sliced into ½-inch half-moons
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
Fresh parsley, chopped (for garnish)
For the Hot Honey Garlic Sauce:
¼ cup hot honey (or regular honey mixed with a pinch of red pepper flakes)
3 tablespoons low-sodium soy sauce
2 tablespoons fresh garlic, minced
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon black pepper
Instructions
1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly grease it.
2. Whisk together the hot honey, soy sauce, minced garlic, paprika, onion powder, and black pepper in a small bowl until fully combined.
3. Place the chicken thighs in a large bowl or zip-top bag and pour half the sauce over them. Marinate for 10–15 minutes at room temperature, reserving the remaining sauce.
4. Toss the sliced zucchini with olive oil and a pinch of salt and pepper until evenly coated.
5. Arrange the marinated chicken thighs in the center of the prepared sheet pan.
6. Spread the zucchini around the chicken in a single even layer.
7. Drizzle the reserved hot honey garlic sauce over both the chicken and zucchini.
8. Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender with lightly caramelized edges.
9. Switch to broil for 2 minutes for extra browning and deeper caramelization, watching carefully to prevent burning.
10. Remove from the oven and let the chicken rest for 5 minutes.
11. Sprinkle with fresh chopped parsley and serve immediately.
Notes
Marinate for the full 15 minutes — even a short marinade pulls the hot honey garlic flavor into the surface of the chicken and improves the final glaze.
Reserve exactly half the sauce before marinating — the reserved portion goes over the pan before roasting and builds the caramelized top layer.
Use a 425°F oven — the higher heat drives caramelization in the honey and soy sauce; a lower temperature produces pale, sticky chicken instead of a deeply golden glaze.
Slice zucchini to a uniform ½-inch thickness — thinner slices turn mushy before the chicken finishes; thicker slices stay undercooked.
Rest the chicken for 5 minutes after roasting — the glaze sets and the juices redistribute so every bite stays moist and fully coated.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 375°F (190°C) for 8–10 minutes to revive the caramelized glaze.
Variation: How to Make It
Extra Spicy: Double the red pepper flakes and add ¼ teaspoon cayenne to the sauce.
Teriyaki Style: Replace hot honey with regular honey, add 1 tablespoon mirin and ½ teaspoon sesame oil.
Lemon Hot Honey: Whisk 1 tablespoon lemon juice and 1 teaspoon lemon zest into the sauce.
Smoky BBQ Honey: Add 1 tablespoon BBQ sauce and ½ teaspoon smoked paprika to the glaze.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American