Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a wholesome, flavor-packed one-pan meal that’s perfect for busy weeknights. Tender, juicy chicken thighs or breasts are marinated in a sweet and savory honey soy glaze, then baked alongside a colorful mix of vegetables. It’s simple, satisfying, and cleanup is a breeze—what’s not to love?

ingredients

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

chicken thighs or breasts (boneless, skinless)broccoli floretscarrots (sliced)bell peppers (sliced)red onion (cut into wedges)olive oilsalt and pepper

For the honey soy sauce:
soy saucehoneygarlic (minced)ginger (grated)rice vinegar or lemon juicecornstarch (optional, for thickening)sesame seeds (optional, for garnish)green onions (optional, for garnish)

directions

Preheat 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, garlic, ginger, and rice vinegar. Set aside.

Season chicken with salt and pepper. Place in the center of the prepared baking dish.

Arrange vegetables around the chicken. Drizzle everything lightly with olive oil and season with salt and pepper.

Pour about two-thirds of the honey soy sauce over the chicken and vegetables.

Bake for 25-30 minutes, or until chicken is cooked through and vegetables are tender.

(Optional) In a small saucepan, heat remaining sauce and stir in cornstarch slurry to thicken. Simmer for 2-3 minutes.

Brush or drizzle thickened sauce over the baked chicken and veggies.

Garnish with sesame seeds and green onions before serving.

Servings and timing

This recipe yields 4 servings.Preparation time: 15 minutesMarinating time (optional): 30 minutesCooking time: 25-30 minutesTotal time: 40-60 minutes

Variations

Add baby potatoes or sweet potatoes for a heartier meal.

Swap chicken for salmon or tofu for different protein options.

Use zucchini, snap peas, or mushrooms as alternate veggies.

Spice it up with chili flakes or sriracha in the sauce.

Serve over rice, quinoa, or noodles to soak up the 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) or microwave in 1-minute intervals until hot.Freeze cooked chicken and veggies in individual portions for up to 2 months.

FAQs

Can I marinate the chicken ahead?

Yes, marinate up to 24 hours ahead for deeper flavor.

Do I need to cover the dish while baking?

No, leaving it uncovered helps everything roast and caramelize nicely.

Can I use frozen vegetables?

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

Is this gluten-free?

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

Can I use bone-in chicken?

Yes, but increase baking time and ensure internal temp reaches 165°F (74°C).

Can I double the sauce?

Absolutely—it’s great for drizzling over rice or noodles.

What if my veggies are overcooked?

Cut them into larger pieces or add them halfway through baking next time.

Can I cook everything on a sheet pan?

Yes, just be sure not to overcrowd to allow for proper roasting.

Are leftovers good for meal prep?

Definitely—this dish keeps well and reheats beautifully.

Is this kid-friendly?

Yes, the sweet-savory glaze is usually a hit with kids.

Conclusion

Honey Soy Baked Chicken and Veggies is a balanced, delicious meal that’s as easy as it is flavorful. With just one pan and minimal prep, you get tender chicken, roasted vegetables, and a sticky, savory glaze that brings it all together. Whether for a weeknight dinner or meal prep, this dish is a no-fail family favorite.