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Honey Soy Baked Chicken and Veggies

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  • Author: Molly Yeh
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Asian-Inspired

Description

This Honey Soy Baked Chicken and Veggies recipe is a simple, delicious weeknight dinner the whole family will love. Juicy chicken thighs are baked in a sweet and savory honey soy glaze alongside tender vegetables for a complete, no-fuss meal. Everything bakes on one sheet pan for easy cleanup!

Ingredients

  • 6 bone-in, skin-on chicken thighs

  • 1/3 cup soy sauce

  • 1/4 cup honey

  • 2 tablespoons olive oil

  • 3 garlic cloves, minced

  • 1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)

  • 1/2 teaspoon black pepper

  • 1 tablespoon sesame seeds (optional)

  • 1 tablespoon cornstarch + 1 tablespoon water (optional, to thicken sauce)

For the vegetables:

  • 2 cups broccoli florets

  • 2 large carrots, peeled and sliced

  • 1 red bell pepper, sliced

  • 1 tablespoon olive oil

  • Salt and pepper, to taste

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper.

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

  3. Place the chicken thighs in a large bowl or zip-top bag. Pour half of the marinade over the chicken and let sit for 15–30 minutes (optional but recommended).

  4. Arrange the marinated chicken on one side of the baking sheet. Bake for 15 minutes.

  5. Meanwhile, toss the vegetables with olive oil, salt, and pepper.

  6. Remove the sheet from the oven and add the vegetables to the other side. Drizzle a few spoonfuls of the remaining marinade over the veggies.

  7. Return to oven and bake for another 25–30 minutes, or until the chicken is fully cooked (internal temp 165°F) and veggies are tender.

  8. Optional: For a thicker glaze, simmer remaining marinade with cornstarch and water in a small saucepan for 2–3 minutes until thickened. Brush over chicken before serving.

  9. Sprinkle with sesame seeds before serving, if using.

Notes

  • Boneless chicken thighs or breasts can be used—just reduce cook time slightly.

  • Feel free to swap in other veggies like zucchini, green beans, or sweet potatoes.

  • Serve with rice or noodles for a heartier meal.

Nutrition

  • Serving Size: 1 chicken thigh + veggies
  • Calories: 420
  • Sugar: 10g
  • Sodium: 790mg
  • Fat: 24g
  • Saturated Fat: 5g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 120mg

Find it online: https://healthyhomeeats.com/honey-soy-baked-chicken-and-veggies/