This Easy Sheet Pan Honey Garlic Chicken and Zucchini is a total winner for busy nights! Juicy chicken thighs are coated in a sweet honey garlic sauce and roasted with tender zucchini.
You’ll love how everything cooks together on one pan, making cleanup a breeze. Trust me, it smells so good that even your neighbors might come knocking! 🍗🥒
Key Ingredients & Substitutions
Chicken Thighs: I love using boneless, skinless chicken thighs for their juicy texture. If you prefer, chicken breasts work too, but they may dry out if overcooked. You can also use tofu for a vegetarian option.
Zucchini: Fresh zucchini adds a nice crunch. If you can’t find zucchini, try bell peppers or broccoli—the cooking time may vary slightly with different veggies.
Honey: Honey gives a sweet glaze. Maple syrup or agave syrup can be used instead if you need a vegan option or want to cut back on sugar.
Garlic: Fresh garlic enhances the flavor. If you’re in a pinch, garlic powder works as an alternative, but I’d recommend using fresh for the best taste.
Soy Sauce: This adds depth; you can use tamari for a gluten-free version. Coconut aminos is another great substitute for a soy-free option.
How Do I Get the Chicken Just Right Without Overcooking?
To ensure your chicken is tender and juicy, it’s crucial to keep an eye on the cooking time. Here’s how you can nail it:
- Always check the internal temperature with a meat thermometer—it should reach 165°F (74°C).
- Let the chicken rest for a few minutes after cooking. This helps the juices redistribute, keeping the meat moist.
- If using chicken breasts, they’re leaner and can cook faster, so consider reducing the roasting time by a few minutes.
Easy Sheet Pan Honey Garlic Chicken and Zucchini
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 boneless, skinless chicken thighs (or breasts)
- 2 medium zucchinis, sliced into half-moons
For the Sauce:
- 3 tablespoons honey
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional, for heat)
For Garnish:
- Fresh parsley or green onions, chopped
How Much Time Will You Need?
This entire dish takes about 10 minutes to prepare and around 30 minutes to cook. In total, you’ll be looking at about 40 minutes from start to finish for a delicious and healthy meal with minimal cleanup!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This is important to ensure your chicken cooks evenly. Line a large baking sheet with parchment paper or aluminum foil for easier cleanup later.
2. Make the Sauce:
In a small bowl, whisk together the honey, minced garlic, soy sauce, olive oil, smoked paprika, salt, black pepper, and red pepper flakes until everything is well combined. This sauce brings a wonderful flavor to the chicken and veggies!
3. Prepare the Chicken and Zucchini:
Place the chicken thighs on one side of the baking sheet. On the other side, arrange the sliced zucchini. This way, everything cooks together nicely.
4. Coat with Sauce:
Drizzle about half of the honey garlic sauce over the chicken, making sure to coat both sides well. Then, toss the zucchini with the remaining sauce to ensure they’re evenly coated too.
5. Spread it Out:
Spread the chicken and zucchini out evenly on the sheet pan, making sure not to overcrowd them. This is key for roasting, as it helps everything to cook evenly.
6. Roast in the Oven:
Pop the sheet pan into your preheated oven and roast everything for about 25–30 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (74°C) and the zucchini is tender.
7. Broil for Extra Flavor:
If you want a caramelized finish, you can switch the oven to broil for an additional 2-3 minutes. Just make sure to keep an eye on it to avoid burning!
8. Garnish and Serve:
Once done, take it out of the oven and let it rest for a few minutes. This helps the flavors settle. Finally, garnish with chopped parsley or green onions and serve warm. Enjoy with your favorite side or over rice/quinoa for a complete meal!
Enjoy your flavorful, easy, and healthy sheet pan honey garlic chicken with zucchini!
Frequently Asked Questions (FAQ)
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but it’s crucial to thaw it completely before cooking. For best results, thaw in the refrigerator overnight or place it in a sealed bag and submerge it in cold water for about 2 hours. Pat it dry before adding to the sheet pan to avoid excess moisture.
Can I Substitute the Zucchini with Other Vegetables?
Absolutely! If you don’t have zucchini, you can use other vegetables like bell peppers, broccoli, or asparagus. Just be mindful of the cooking times—harder vegetables like carrots may require a bit more time, while softer options like spinach may need less.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave it or warm it gently on the stove. If the chicken appears dry, add a little splash of water or broth to keep it moist!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the sauce and coat the chicken and veggies up to 24 hours in advance. Just cover and refrigerate before cooking. When you’re ready to eat, bring everything to room temperature before roasting to ensure even cooking.
