Sheet Pan Hot Honey Garlic Chicken and Zucchini
This one-pan wonder brings together juicy chicken, tender zucchini, and a bold, sweet-spicy hot honey garlic glaze. It’s simple, satisfying, and perfect for busy weeknights with minimal cleanup!
Ingredients
Chicken and Zucchini:
- 2 lbs chicken breasts or thighs cut into chunks (for juicy, flavorful bites)
- 2 zucchinis sliced into ½-inch rounds (caramelized veggie goodness)
- 1 tbsp olive oil helps everything roast beautifully
- 1 tsp smoked paprika adds a mild smoky flavor
- ½ tsp onion powder a subtle sweet aromatic boost
- ½ tsp garlic powder enhances the savory flavor
- Salt and pepper to taste
Hot Honey Garlic Sauce:
- ¼ cup honey just the right sweetness
- 3 cloves garlic minced (rich, aromatic base)
- 1 tbsp soy sauce adds umami and saltiness
- 1 tsp chili flakes adjust heat to your liking
- 2 tbsp butter melted (gives it a silky texture)
Instructions
- Start by preheating your oven to 400°F. Take your chicken and trim any excess fat before cutting it into bite-sized chunks. Slice zucchini into equal-sized rounds to ensure even cooking.
- On a parchment-lined sheet pan, place the chicken and zucchini separately. Drizzle olive oil over them and sprinkle smoked paprika, onion powder, garlic powder, salt, and pepper. Toss the zucchini to coat it well in the seasoning.
- Whisk together honey, minced garlic, soy sauce, chili flakes, and melted butter in a small bowl. This sauce is where all the magic happens, so be sure it’s well-mixed and balanced in flavor.
- Pop the sheet pan in the oven and bake for 20 minutes. Halfway through, generously spoon the sauce over the chicken and give it a light toss to coat. Bake for another 5-7 minutes, until the chicken is fully cooked and tender.
- To get those irresistible caramelized edges, broil the dish for 2-3 minutes at the end. Keep your eye on it to avoid burning, and you’re all set!
Notes
- Spread Out: Don’t overcrowd the pan—everything needs room to roast properly.
- Make Ahead: Chicken and zucchini can be chopped the day before.
- Marinate Option: Let the chicken sit in the sauce for 30 minutes before baking for deeper flavor.
- Spice Control: Reduce or skip chili flakes for a milder glaze.
- Vegetable Swap: Try squash, broccoli, or bell peppers.
- Dairy-Free Option: Substitute vegan butter or coconut oil in the sauce.
- Low-Carb Tip: Serve with cauliflower rice or in lettuce wraps.