A delicious and easy sheet pan meal of tender honey soy baked chicken paired with roasted vegetables, perfect for a balanced weeknight dinner.

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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, rice vinegar, sesame oil, and black pepper.
Place chicken thighs in a bowl or zip-top bag and pour half of the marinade over them. Let marinate for at least 15 minutes.
Arrange the marinated chicken on the prepared baking sheet. Add the vegetables around the chicken in a single layer.
Drizzle remaining marinade over the vegetables and toss to coat. Season with salt if needed.
Bake for 25-30 minutes or until chicken is cooked through and vegetables are tender.
Garnish with sesame seeds and green onions if desired. Serve warm.

For extra flavor, marinate chicken for up to 2 hours.
Swap vegetables based on availability or preference.
Use chicken breasts instead of thighs if preferred, but adjust cooking time as needed.