Honey Soy Baked Chicken and Veggies

Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a wholesome, flavorful one-pan meal that’s perfect for busy weeknights. Juicy, tender chicken is coated in a sweet and savory glaze, then baked alongside a colorful medley of vegetables. With minimal prep and cleanup, it’s a family-friendly dish that delivers balanced nutrition and rich flavor in every bite.

ingredients

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

chicken thighs or breastssoy saucehoneygarlic (minced)ginger (grated or ground)olive oilcarrotsbroccolired bell pepperonionblack peppergreen beanssesame seeds (optional for garnish)

directions

Preheat your oven to 400°F (200°C) and lightly grease a large baking dish or sheet pan.

In a small bowl, whisk together soy sauce, honey, minced garlic, ginger, olive oil, and black pepper to create the marinade.

Place the chicken in a bowl or zip-top bag, pour half of the marinade over it, and let it sit for 15-30 minutes (optional but recommended for flavor).

Arrange the chopped vegetables in the baking dish and drizzle them with the remaining marinade, tossing to coat.

Nestle the marinated chicken among the vegetables.

Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

If desired, broil for 2-3 minutes at the end for a caramelized finish.

Sprinkle with sesame seeds before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarinating time (optional): 15-30 minutesBaking time: 25-30 minutesTotal time: 40-60 minutes

Variations

Swap the veggies for seasonal favorites like zucchini, cauliflower, or sweet potato.

Use boneless, skinless chicken thighs for juicier results.

Add a touch of sriracha or red pepper flakes for some heat.

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

Make it vegetarian by substituting tofu for chicken and using tamari for a gluten-free option.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.To reheat, warm in the microwave or in the oven at 350°F (175°C) until heated through.Freeze for up to 2 months in freezer-safe containers; thaw overnight in the fridge before reheating.

FAQs

Can I use frozen vegetables?

Yes, just be sure to thaw and pat them dry to avoid excess moisture during baking.

Is it okay to marinate the chicken overnight?

Absolutely, overnight marinating enhances flavor even more.

Can I make this dish ahead of time?

Yes, assemble everything in the pan and refrigerate. Bake when ready to eat.

What’s the best cut of chicken to use?

Boneless, skinless chicken thighs are flavorful and tender, but breasts work well too.

Can I add potatoes?

Yes, just cut them small or parboil first to ensure they cook through.

What if I don’t have fresh ginger?

Ground ginger works as a substitute—use about ½ teaspoon.

Can I double the sauce?

Definitely—just keep an eye on the saltiness from the soy sauce.

How do I keep the veggies from overcooking?

Cut them into uniform pieces and avoid overcrowding the pan.

What kind of soy sauce should I use?

Use regular or low-sodium soy sauce depending on your salt preference.

Can I grill this instead of baking?

Yes! Grill the chicken and veggies separately, then combine with the sauce.

Conclusion

Honey Soy Baked Chicken and Veggies is the ultimate easy dinner solution—savory, satisfying, and full of vibrant ingredients. It’s a go-to meal that brings delicious harmony to your plate with every bite. Whether you’re meal prepping or feeding the whole family, this recipe is sure to become a staple in your kitchen.

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