Sheet Pan Hot Honey Garlic Chicken (Print Version)

Chicken thighs and zucchini roasted with sweet, spicy honey garlic drizzle on a sheet pan for tasty dinners.

# What You’ll Need:

→ Meats

01 - 4 boneless, skinless chicken thighs

→ Vegetables

02 - 2 medium zucchinis, sliced into half-moons

→ Sauces

03 - 60 ml hot honey or regular honey with red pepper flakes
04 - 30 ml soy sauce
05 - 30 ml olive oil

→ Spices

06 - 4 cloves garlic, minced
07 - 1 teaspoon paprika
08 - 1 teaspoon salt
09 - 0.5 teaspoon black pepper

→ Garnish

10 - Fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 220°C and line a sheet pan with parchment paper.
02 - In a small bowl, mix hot honey, minced garlic, soy sauce, olive oil, paprika, salt, and black pepper until thoroughly blended.
03 - Place chicken thighs in a large mixing bowl. Pour half of the marinade over the meat, coating each piece evenly.
04 - Transfer the marinated chicken thighs to the prepared sheet pan. Arrange sliced zucchini around the chicken.
05 - Drizzle the remaining marinade over the zucchini and toss to coat all pieces.
06 - Bake in the preheated oven for 20 to 25 minutes, or until the chicken is cooked through and zucchini is tender and caramelized at the edges.
07 - Remove from the oven, garnish with chopped fresh parsley, and serve directly from the pan.

# Additional Tips::

01 -
  • Uses common pantry staples and fresh veggies
  • Ready in just over thirty minutes
  • Minimal cleanup with the single sheet pan method
  • Hit of sweet heat from homemade or store hot honey
02 -
  • Packed with high quality protein and vegetables for a balanced meal
  • Great for gluten free eaters with easy swaps if needed
  • The whole meal comes together on one sheet pan making cleanup a breeze
  • The spiced honey garlic sauce is my favorite part and reminds me of sticky Asian takeout but so much fresher Homemade hot honey always makes the dish feel more special and my kids insist I make extra just for drizzling
03 -
  • Let chicken marinate for up to an hour for even deeper flavor if time allows
  • Always line your pan to prevent sticking and save on mess
  • Slice the zucchini thick enough so it holds up during roasting without getting mushy

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