Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a flavorful, one-pan meal that’s both simple and satisfying. Juicy, tender chicken thighs are marinated in a sweet and savory honey-soy glaze, then baked alongside hearty vegetables until everything is perfectly roasted. It’s ideal for busy weeknights or meal prep and delivers big flavor with minimal cleanup.

ingredients

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

chicken thighs (bone-in or boneless)soy saucehoneygarlic (minced)ginger (freshly grated or ground)olive oilcarrotsbroccolipotatoes (baby or diced Yukon gold)onionssaltpepper

directions

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

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

Place the chicken thighs in a large zip-top bag or bowl and pour in half the marinade. Let marinate for at least 20 minutes (or up to overnight in the fridge).

Chop the vegetables into even-sized pieces. Place them in the baking dish and toss with the remaining marinade, salt, and pepper.

Arrange the marinated chicken on top of the veggies.

Bake uncovered for 35-45 minutes, or until the chicken is fully cooked (internal temp of 165°F/74°C) and the veggies are tender and caramelized.

If desired, broil for the last 2-3 minutes for extra color and crispiness.

Servings and timing

This recipe serves 4.Preparation time: 20 minutes (plus marinating time)Baking time: 40 minutesTotal time: 1 hour (not including marinating)

Variations

Use chicken breasts instead of thighs for a leaner option.

Swap the veggies for seasonal favorites like zucchini, bell peppers, or sweet potatoes.

Add a splash of sesame oil or chili flakes for extra depth and heat.

Garnish with chopped green onions or sesame seeds before serving.

Serve over rice or noodles to soak up the delicious sauce.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave in 1-minute intervals until heated through.For freezing, cool completely and freeze in portions for up to 2 months.

FAQs

Can I use frozen vegetables?

Yes, but they may release more water. For best texture, thaw and pat dry first.

Can I marinate the chicken overnight?

Absolutely. The longer it marinates, the deeper the flavor.

Can I make this dish ahead of time?

Yes, you can prep everything the night before and bake when ready.

What type of soy sauce should I use?

Regular or low-sodium soy sauce both work well—adjust salt accordingly.

Is this recipe gluten-free?

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

Can I cook this in a cast iron skillet?

Yes, just ensure it’s oven-safe and large enough for everything.

Should I cover the dish while baking?

No, baking uncovered helps the sauce reduce and veggies roast nicely.

What if my veggies aren’t cooked through?

Cut them smaller next time or bake a little longer.

Can I add herbs?

Sure! Thyme or rosemary pair nicely with the glaze.

Is this dish spicy?

Not as written, but you can add chili paste or sriracha to the marinade.

Conclusion

Honey Soy Baked Chicken and Veggies is a delicious and versatile dish that brings together tender chicken and perfectly roasted vegetables in a sticky-sweet, umami-packed glaze. Whether you’re cooking for the family or prepping for the week, it’s a wholesome meal that never fails to satisf