Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a savory, sweet, and easy one-pan meal perfect for busy weeknights. Tender chicken thighs are marinated in a flavorful honey soy sauce, then baked alongside colorful vegetables until everything is perfectly cooked. This dish delivers comforting flavors, minimal cleanup, and a balanced, hearty dinner that everyone will love.

ingredients

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

chicken thighs (bone-in or boneless)soy saucehoneygarlic (minced)ginger (grated)olive oilcarrotsbroccolired bell pepperzucchinionionblack pepperoptional sesame seeds and green onions for garnish

directions

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

In a bowl, whisk together soy sauce, honey, garlic, ginger, olive oil, and black pepper.

Place the chicken in a large resealable bag or bowl and pour in half of the marinade. Let it marinate for at least 30 minutes, or overnight for more flavor.

Chop all vegetables into bite-sized pieces and spread them evenly on the prepared baking dish.

Place the marinated chicken thighs over the vegetables and drizzle with the remaining marinade.

Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

Optional: Broil for the last 2-3 minutes for a caramelized finish.

Garnish with sesame seeds and chopped green onions before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesMarinating time: 30 minutes (optional but recommended)Baking time: 35-40 minutesTotal time: 50-60 minutes

Variations

Swap chicken thighs for chicken breasts or drumsticks if preferred.

Add other vegetables like snap peas, mushrooms, or sweet potatoes.

Spice it up with a dash of chili flakes or sriracha in the marinade.

Serve over rice, quinoa, or noodles for a complete meal.

Use tamari or coconut aminos for a gluten-free version.

storage/reheating

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

FAQs

Can I use frozen vegetables?

Yes, but fresh vegetables are recommended for best texture.

What type of soy sauce should I use?

Use regular or low-sodium soy sauce depending on your preference for saltiness.

Can I make this ahead?

Yes, you can marinate the chicken and chop the veggies a day in advance.

Is this dish sweet?

It has a mild sweetness from honey balanced by the savory soy sauce.

Can I use skin-on chicken?

Yes, just be sure to broil at the end to crisp up the skin.

What can I serve this with?

Rice, quinoa, or even mashed potatoes make great sides.

How do I know when the chicken is done?

Use a meat thermometer to check for 165°F (74°C) at the thickest part.

Can I double this recipe?

Yes, just use a larger baking dish or two pans.

Is it kid-friendly?

Absolutely, kids love the sweet-savory flavor combo.

Can I add nuts?

Chopped cashews or peanuts add a nice crunch if desired.

Conclusion

Honey Soy Baked Chicken and Veggies is a flavorful, fuss-free dinner that satisfies both taste and nutrition. With its delicious glaze and tender roasted veggies, this dish is a surefire crowd-pleaser that’s easy enough for any night of the week. Give it a try and enjoy the convenience of a wholesome, all-in-one meal.