Description

Honey Soy Baked Chicken and Veggies is a flavorful and wholesome one-pan meal featuring tender chicken thighs baked in a sweet and savory honey soy glaze alongside colorful roasted vegetables.

Ingredients

Units Scale

4 bone-in, skin-on chicken thighs
1/4 cup soy sauce
1/4 cup honey
2 tbsp olive oil
2 cloves garlic, minced
1 tsp grated fresh ginger (optional)
1/2 tsp black pepper
2 cups broccoli florets
2 carrots, sliced
1 red bell pepper, chopped
1 red onion, cut into chunks
1 tbsp sesame seeds (optional, for garnish)
2 green onions, sliced (optional, for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
In a small bowl, whisk together soy sauce, honey, olive oil, garlic, ginger (if using), and black pepper.
Place chicken thighs on one side of the prepared baking sheet and brush generously with the honey soy mixture.
Arrange broccoli, carrots, bell pepper, and onion on the other side of the baking sheet. Drizzle with some of the honey soy mixture and toss to coat.
Bake for 35–40 minutes, or until chicken is cooked through (internal temperature 165°F/74°C) and vegetables are tender and slightly caramelized.
Broil for 2–3 minutes at the end if desired for extra color.
Garnish with sesame seeds and green onions before serving.

Notes

Use chicken breasts or boneless thighs if preferred; adjust cook time accordingly.
Swap in seasonal veggies like zucchini or green beans.
Serve over rice or quinoa to soak up the delicious glaze.

Nutrition

Serving Size: 1 chicken thigh with veggies
Calories: 390
Sugar: 11g
Sodium: 720mg
Fat: 22g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 28g
Cholesterol: 105mg