Description
A delicious one-pan Honey Soy Baked Chicken and Veggies recipe that’s sweet, savory, and packed with flavor. Perfect for a quick weeknight dinner.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon rice vinegar (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 medium carrots, sliced
- 1 small red onion, cut into wedges
- 1 tablespoon olive oil (for veggies)
- Salt and pepper to taste
- Sesame seeds and chopped green onions for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, rice vinegar, sesame oil, and black pepper.
- Place the chicken thighs in a large bowl or zip-top bag and pour half of the marinade over the chicken. Marinate for at least 30 minutes or up to overnight in the refrigerator.
- In another bowl, toss the chopped veggies with the remaining olive oil, salt, and pepper.
- Spread the veggies on a baking sheet lined with parchment paper or foil. Nestle the marinated chicken thighs among the veggies.
- Drizzle the remaining marinade over the top.
- Bake in the preheated oven for 35–40 minutes, or until the chicken is fully cooked and the skin is golden brown (internal temperature should reach 165°F/74°C).
- If desired, broil for 2–3 minutes for a crispier skin.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Swap chicken thighs for boneless breasts if preferred; adjust baking time accordingly.
- Add more vegetables like zucchini or snap peas for variety.
- Double the marinade if you like extra sauce for serving over rice.