Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a wholesome, flavor-packed meal made in a single pan for easy prep and cleanup. Juicy chicken thighs are marinated in a sweet and savory honey-soy sauce, then baked with colorful vegetables until everything is tender and caramelized. This dish is perfect for busy weeknights, offering a balanced combination of protein and veggies with minimal effort.

ingredients

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

bone-in or boneless chicken thighssoy saucehoneygarlic (minced)ginger (grated)olive oilcarrotsbroccolired bell pepperred onionzucchini (optional)black peppergreen onions (for garnish)sesame seeds (optional)

directions

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

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

Place chicken thighs in a zip-top bag or bowl and pour half the marinade over them. Let marinate for at least 15–30 minutes (or up to overnight for deeper flavor).

While the chicken marinates, chop all the vegetables into even-sized pieces.

Toss the vegetables with a bit of olive oil and a few spoonfuls of the reserved marinade.

Spread the marinated chicken and veggies evenly on the baking sheet.

Bake for 25–30 minutes, or until the chicken is cooked through and the vegetables are tender. Broil for an additional 2–3 minutes if you want extra caramelization.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15 minutesMarinating time: 15–30 minutes (optional but recommended)Baking time: 25–30 minutesTotal time: 45–60 minutes

Variations

Use chicken breasts instead of thighs for a leaner option.

Swap in sweet potatoes, green beans, or snap peas depending on what’s in season.

Add a touch of sriracha or chili flakes to the marinade for heat.

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

Make it gluten-free by using tamari instead of soy sauce.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.To reheat, microwave portions for 1–2 minutes or warm in a skillet over medium heat until heated through.This dish can also be frozen for up to 2 months—thaw in the refrigerator overnight before reheating.

FAQs

Can I bake everything together?

Yes, just be sure to spread everything out in a single layer for even cooking.

Do I need to marinate the chicken?

It’s optional but highly recommended for better flavor.

What if my veggies are overcooking?

Cut the veggies slightly larger or add them halfway through the baking time.

Can I use frozen vegetables?

Yes, but thaw and pat them dry first to avoid excess moisture.

Can I double the recipe?

Absolutely, just use two baking sheets or a large roasting pan.

Is this dish good for meal prep?

Yes, it holds up well in the fridge and reheats beautifully.

Can I grill this instead of baking?

Yes, you can grill the marinated chicken and veggies on skewers or in a grill pan.

What’s the best cut of chicken to use?

Bone-in thighs offer the most flavor, but boneless thighs or breasts also work well.