Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a simple, wholesome dish that brings together juicy chicken, vibrant vegetables, and a sweet-savory glaze in one pan. Perfect for weeknight dinners or meal prep, it offers balanced flavor and nutrition with minimal cleanup. The honey and soy sauce caramelize beautifully in the oven, creating a mouthwatering coating for the tender chicken and roasted veggies.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or breasts (bone-in or boneless)honeysoy saucesesame oilgarlic (minced)fresh ginger (grated)carrotsbroccolired bell pepperzucchiniolive oilsalt and peppergreen onions (for garnish)sesame seeds (optional)

directions

Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.

In a small bowl, whisk together honey, soy sauce, sesame oil, minced garlic, and grated ginger.

Place the chicken pieces in the baking dish and pour half of the sauce over them. Let them marinate while you prep the vegetables.

Chop the carrots, broccoli, bell pepper, and zucchini into bite-sized pieces. Toss them with olive oil, salt, and pepper.

Arrange the vegetables around the chicken in the baking dish. Drizzle the remaining sauce over everything.

Bake uncovered for 35–45 minutes, or until the chicken is fully cooked (internal temp of 165°F/74°C) and the vegetables are tender.

Broil for 2–3 minutes at the end if you want a caramelized top.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesBaking time: 40 minutesTotal time: 55 minutes

Variations

Use boneless skinless chicken thighs for faster cooking.

Swap in sweet potatoes, snap peas, or mushrooms based on your preference.

Add crushed red pepper flakes for a spicy kick.

Serve over rice or noodles to make it a heartier meal.

Add a squeeze of lime juice for a citrusy finish.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven until warmed through.For freezing, place cooled chicken and veggies in a freezer-safe container for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, but check for doneness earlier, as breasts cook faster than thighs.

Do I need to marinate the chicken?

It’s optional but enhances the flavor. A quick 15–30 minute marinade helps.

Can I make this dish ahead of time?

Absolutely! You can chop veggies and marinate chicken the night before.

How do I keep the veggies from getting mushy?

Cut them uniformly and don’t overcrowd the pan—this ensures even roasting.

What can I serve with this dish?

It pairs well with steamed rice, quinoa, or a side salad.

Is this recipe gluten-free?

Use tamari or a gluten-free soy sauce to make it gluten-free.

Can I add more sauce?

Yes, double the sauce ingredients if you like it extra saucy.

Should I cover it while baking?

No, baking uncovered helps everything roast nicely and prevents sogginess.

Can I cook this in a slow cooker?

Yes, but the texture will differ—great for shreddable chicken.

How spicy is this recipe?

It’s mild. Add chili flakes or sriracha if you want heat.

Conclusion

Honey Soy Baked Chicken and Veggies is a delicious, balanced, and easy-to-make meal that brings sweet, savory, and umami flavors together on one pan. It’s versatile, family-friendly, and perfect for both busy weeknights and relaxed weekend dinners. Give it a try—you’ll love how simple and satisfying it is.