Description

A flavorful and easy one-pan dish of honey soy baked chicken with a medley of roasted vegetables. Perfect for a weeknight dinner, packed with sweet and savory flavors.

Ingredients

Units Scale

4 bone-in, skin-on chicken thighs
1/4 cup soy sauce
1/4 cup honey
2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon rice vinegar
1/2 teaspoon black pepper
2 cups baby carrots
2 cups broccoli florets
1 red bell pepper, chopped
1 yellow onion, chopped
1 tablespoon sesame seeds (optional, for garnish)
2 tablespoons chopped green onions (optional, for garnish)

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Instructions

Preheat the oven to 400°F (200°C).
In a small bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, rice vinegar, and black pepper.
Place the chicken thighs in a large mixing bowl or ziplock bag. Pour half of the marinade over the chicken and let it marinate for at least 30 minutes (or up to overnight in the fridge).
On a large baking sheet, spread the carrots, broccoli, bell pepper, and onion evenly. Drizzle with a bit of olive oil and season with salt and pepper.
Place the marinated chicken thighs on top of the vegetables. Pour the remaining marinade over everything.
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 an additional 2–3 minutes for crispy skin.
Garnish with sesame seeds and chopped green onions before serving.

Notes

Marinate the chicken overnight for deeper flavor.
You can substitute chicken thighs with drumsticks or breasts.
Feel free to swap in your favorite vegetables like zucchini or cauliflower.
Line the baking sheet with foil or parchment for easy cleanup.

Nutrition

Serving Size: 1 chicken thigh with vegetables
Calories: 320
Sugar: 12g
Sodium: 690mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 4g
Protein: 25g
Cholesterol: 95mg