Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a wholesome, flavor-packed one-pan meal that’s both easy to prepare and incredibly satisfying. The sweet and savory marinade infuses the chicken with bold flavor while the roasted vegetables soak up the juices, making every bite tender and delicious. Perfect for busy weeknights or simple family dinners.

ingredients

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

chicken thighs or breastssoy saucehoneygarlic (minced)olive oilsesame oilfresh ginger (grated)black peppercarrotsbroccolired bell pepperred onionzucchinizucchini (or any seasonal vegetable)green onions (for garnish)sesame seeds (optional)

directions

Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or line with parchment paper.

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

Place the chicken in the baking dish and pour half the marinade over it, coating well. Let it marinate while preparing the vegetables.

Chop all the vegetables into bite-sized pieces and toss with the remaining marinade.

Arrange the vegetables around the chicken in the baking dish.

Bake uncovered for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized.

For extra color, broil for the last 2-3 minutes if desired.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesMarinating time: 10 minutesBaking time: 35-40 minutesTotal time: 60-65 minutes

Swap chicken for tofu or salmon for a different protein.

Add baby potatoes or sweet potatoes for a heartier dish.

Include a splash of rice vinegar or lime juice for extra tang.

Toss in mushrooms or snap peas for more veggie variety.

Serve over steamed rice or noodles for a complete meal.

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 in the fridge overnight before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well but may cook faster, so check for doneness around the 30-minute mark.

Can I prep this in advance?

Absolutely, you can marinate the chicken and chop the vegetables a day ahead.

Is this dish gluten-free?

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

Can I cook this on a sheet pan?

Yes, a sheet pan works perfectly and allows for better browning.

Do I need to cover it while baking?

No, baking uncovered helps caramelize the sauce and roast the veggies.

Can I use frozen vegetables?

Fresh is best for texture, but you can use thawed frozen veggies in a pinch.

What if I don’t have sesame oil?

You can skip it or replace with more olive oil for a milder flavor.

How do I know when the chicken is done?

The internal temperature should reach 165°F (75°C) and the juices should run clear.

Can I add chili flakes for spice?

Yes, add red pepper flakes or sriracha to the marinade for a kick.

What sides go well with this?

Steamed rice, quinoa, or a simple side salad pair beautifully.

Conclusion

Honey Soy Baked Chicken and Veggies is a flavorful, balanced meal that brings together succulent chicken and roasted vegetables in a savory-sweet glaze. With simple ingredients and minimal cleanup, it’s a go-to recipe for any night of the week. Make it once, and you’ll find yourself craving it again and again.