Anastasia Rice February 4, 2026

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Sheet Pan Hot Honey Garlic Chicken and Zucchini: An Amazing Ultimate Recipe

Name: Sheet Pan Hot Honey Garlic Chicken and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 medium zucchinis, sliced; 1/4 cup hot honey; 4 cloves garlic, minced; 2 tablespoons soy sauce; 2 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon paprika; 1/2 teaspoon crushed red pepper flakes (optional); Fresh parsley, chopped (for garnish)

Sheet Pan Hot Honey Garlic Chicken and Zucchini: An Amazing Ultimate Recipe

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There is something wonderfully comforting about a sheet pan full of sizzling chicken and tender zucchini, the kitchen filling with the scent of sweet honey, warm garlic, and a hint of heat. This Sheet Pan Hot Honey Garlic Chicken and Zucchini is one of those weeknight heroes, arriving at the table with golden, caramelized edges and a glossy, sticky glaze that sings with contrast. It works for cozy family dinners, relaxed weekend meals, or when you want a fuss-free dish that still looks and tastes like you spent hours in the kitchen, and if you enjoy hearty saucy chicken dinners, you might also like this soulful chicken and gravy recipe for another comforting option.

Why This Sheet Pan Hot Honey Garlic Chicken and Zucchini

This recipe balances flavors and textures in a simple, satisfying way. The bone-in, skin-on chicken thighs deliver rich, juicy meat and a crisp, well-browned skin, while zucchini soaks up the garlicky, hot honey glaze and becomes tender without turning mushy. The end result looks restaurant-worthy, but it really comes together with minimal hands-on time.

What makes it special is the contrast between sweet, spicy, and savory, all baked together so the flavors mingle and intensify. The sauce caramelizes on the chicken skin, forming little pockets of sticky goodness, and the zucchini takes on a slightly charred, savory edge that pairs beautifully with the meat. Enjoy this when you want something impressive, but fast enough for busy nights.

Ingredients and Key Notes

A few simple pantry staples do the heavy lifting here. The hot honey brings sweet heat, garlic adds aromatic depth, and soy sauce gives a savory backbone, while paprika and crushed red pepper add warmth and a color boost. If you prefer less heat, cut the crushed red pepper flakes or swap in mild honey.

– 4 bone-in, skin-on chicken thighs

– 2 medium zucchinis, sliced

– 1/4 cup hot honey

– 4 cloves garlic, minced

– 2 tablespoons soy sauce

– 2 tablespoons olive oil

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– 1 teaspoon paprika

– 1/2 teaspoon crushed red pepper flakes (optional)

– Fresh parsley, chopped (for garnish)

Notes, briefly

Use bone-in, skin-on thighs for the juiciest results, but boneless thighs would also work if you prefer quicker cook times.
Hot honey varies in heat, taste it first and reduce the red pepper flakes if you want milder spice.
Soy sauce adds saltiness and umami, but low-sodium soy sauce is fine if you are watching sodium.

How to Cook Sheet Pan Hot Honey Garlic Chicken and Zucchini

Creating Sheet Pan Hot Honey Garlic Chicken and Zucchini is easy if you follow these straightforward steps:

Preheat your oven to 400°F, 200°C. The oven should smell clean and warm, and a high heat helps the skin crisp quickly.
Prepare the baking sheet, line a sheet pan with parchment paper or lightly grease it with cooking spray so the glaze does not stick too aggressively. The parchment also makes cleanup easy and keeps the caramelized bits intact for serving.
Mix the marinade, in a bowl combine the hot honey, minced garlic, soy sauce, olive oil, salt, black pepper, paprika, and crushed red pepper flakes, whisk until glossy and slightly emulsified. You should see the honey dissolving into the oil, and the garlic will perfume the sauce.
Marinate the chicken, place the chicken thighs in a large bowl or plastic bag, pour half of the marinade over the chicken, ensuring each piece is well coated, and let it marinate for at least 10 minutes, or up to a few hours in the fridge for deeper flavor. The skin will take on a slightly orange, glazed sheen after marinating.
Arrange zucchini, while the chicken is marinating slice the zucchinis into half-moons and place them on the prepared baking sheet, drizzle the remaining marinade over the zucchini and toss to coat evenly so each piece glows with the sauce.
Add the chicken, after marinating place the chicken thighs skin-side up on the sheet pan with the zucchini, spacing them so air circulates around each piece for better browning. The skin should look slick and inviting under the glaze.
Bake, put the sheet pan in the preheated oven and bake for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F, 74°C and the vegetables are tender, you will notice the skin is deep golden and the glaze has caramelized around the edges.
If desired, broil for an additional 2 to 3 minutes to crisp up the chicken skin, watch closely as sugars can go from caramelized to burnt in seconds. The final crust should be blistered and shiny.
Once done, remove the pan from the oven and let the chicken rest for a few minutes so the juices settle, the meat will be more tender and the glaze will thicken slightly on the surface.
Garnish with freshly chopped parsley before serving for a fresh, herbal pop of color and fragrance, and plate immediately to enjoy the contrast between the hot, sticky chicken and the softened zucchini.

Prep ~ 15 minutes, Cook ~ 25 to 30 minutes, Total ~ 40 to 45 minutes, Servings ~ 4, Kcal ~ 600 per serving

Make-Ahead and Prep Tips

If you want to get an early start, you can marinate the chicken up to 24 hours in advance, covered and refrigerated, which deepens the garlic and honey flavors. Slice the zucchini and store it separately in an airtight container for up to a day, then toss with the remaining marinade just before baking so it keeps some texture.

You can also prepare the marinade entirely ahead of time and refrigerate it for up to 3 days, bringing it to room temperature before using. For a totally hands-off dinner, arrange the zucchini and chicken on the sheet pan, cover tightly, and refrigerate for a few hours; let the pan sit at room temperature for 15 to 20 minutes before baking so the meat cooks evenly.

If you want to save time on a busy evening, brown the chicken skin quickly in a hot skillet for 2 minutes per side, then transfer to the sheet pan with zucchini and finish in the oven. This shortcut gives you more immediate crispness if you are short on oven time.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Keep the chicken and zucchini together or in separate containers if you prefer to control reheating times, the glaze will firm up in the fridge but still taste great.

To freeze, arrange cooled chicken and zucchini on a tray to flash freeze for an hour, then transfer to a freezer-safe bag or container for up to 3 months. Label with the date so you use it while it is still bright and flavorful.

Reheat gently for best texture, thaw overnight in the refrigerator if frozen, then reheat in a 350°F oven until warmed through, about 12 to 15 minutes. To revive the skin’s crispness, finish under a broiler for 1 to 2 minutes, watching closely. A freshness cue is the aroma, when it smells garlicky and sweet with a hint of char it is ready, if it smells dull or off, discard it.

Perfect Pairings

Serve this sheet pan meal with sides that soak up the honey garlic glaze or add a cooling contrast

Steamed jasmine rice or fluffy mashed potatoes to catch the extra glaze
A crisp green salad with lemon vinaigrette for brightness
Warm crusty bread to mop up any sticky juices
Roasted carrots or a simple pan of sautéed greens for extra vegetables
A creamy slaw or cucumber salad to add a cool, crunchy counterpoint

If you want another one-pan chicken favorite with bold flavors and tender potatoes, try this garlic-forward garlic Parmesan chicken and potatoes for a slightly different but equally satisfying meal.

Make It Your Own

Here are several easy ways to adapt this recipe to suit your pantry and preferences

Use boneless, skinless chicken thighs for a leaner, faster-cooking option, monitor the temperature closely to avoid overcooking.
Substitute other summer vegetables, such as sliced bell peppers, cherry tomatoes, or thinly sliced red onion, for zucchini, mix and match for color and texture.
Swap honey with regular honey if you do not have hot honey, then add extra crushed red pepper flakes to taste for heat.
Make it gluten-free by choosing a tamari or gluten-free soy sauce, the flavor remains rich and savory.
For an herb twist, add chopped thyme or rosemary to the marinade, these herbs complement the honey and garlic beautifully.
Add a citrus lift, squeezing a little lemon juice over the finished dish brightens the glaze and cuts through the sweetness.
If you like a smoky touch, use smoked paprika instead of sweet paprika for a deeper, campfire-like flavor.

All of these variations keep the dish free of pork, bacon, alcohol, and wine, while letting you tailor the meal to your tastes.

Pro Tips for Best Results

Space the chicken pieces at least one inch apart, crowding traps steam and prevents crisping.
Pat the chicken skin dry before marinating for better browning, moisture is the enemy of crisp skin.
Use a thermometer, aim for 165°F, 74°C in the thickest part of the thigh, remove from the oven a few degrees earlier, and let rest to reach final temperature.
If your glaze is getting too dark, loosely tent with foil to prevent burning while the meat finishes cooking.
Finish under the broiler for a minute or two if you want extra blistered, caramelized skin, but watch closely to avoid charring.
Let the chicken rest 5 to 7 minutes before serving to keep the juices locked in.

Frequently Asked Questions

What makes hot honey different from regular honey, and can I use regular honey instead?

Hot honey is honey infused with chiles or spicy elements, so it brings both sweetness and heat. You can use regular honey and add crushed red pepper flakes or a dash of hot sauce to taste to recreate the heat, adjust slowly so you do not overpower the dish.

Can I use chicken breasts instead of thighs?

Yes, you can use boneless chicken breasts, but they cook faster and can dry out if overcooked. Reduce the baking time and check internal temperature often, remove breasts when they reach 160°F, 71°C and let them rest to reach safe temperature while staying juicy.

How do I prevent the zucchini from becoming soggy?

Slice zucchini into thicker half-moons rather than thin slices, and toss them with only enough marinade to coat. Give them some room on the sheet pan so air circulates, and add them to the pan so they bake, not steam, keeping more texture.

Can I prepare this for a crowd, say 8 to 10 people?

Yes, double the ingredients and use two sheet pans to avoid crowding. Rotate pans halfway through cooking if your oven has uneven heat, and consider using convection if available to maintain crispness.

Is the sauce sticky and sweet, and can I make it less sweet?

The sauce is pleasantly sticky with a sweet backbone from the honey balanced by soy sauce and garlic. To reduce sweetness, decrease the honey slightly and increase the soy sauce or add a splash of rice vinegar for tang, adjusting to taste.

How do I tell if the chicken skin is properly crisp?

Look for deep golden brown coloring and small puckered blisters on the surface, and listen for a faint crackle when you press it with a fork. If it looks pale or soft, finish with a brief broil to develop more color and texture.

Final Thoughts

This Sheet Pan Hot Honey Garlic Chicken and Zucchini is the kind of dinner that feels both effortless and celebratory, a reliable choice for weeknights and a lovely option when guests drop in. The sticky honey glaze, garlic aroma, and roasted zucchini make a comforting, crowd-pleasing plate that comes together with minimal fuss and maximum flavor. Give it a try on your next busy evening, and enjoy the way simple ingredients transform into something memorable.