Honey Soy Baked Chicken and Veggies

Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a one-pan wonder that’s sweet, savory, and perfectly balanced. Tender chicken is glazed in a sticky honey-soy sauce while colorful veggies roast to caramelized perfection. It’s quick to prepare, easy to clean up, and ideal for a healthy weeknight dinner the whole family will love.

ingredients

this Recipe

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

boneless skinless chicken thighs or breastsbroccoli floretscarrots (sliced)bell peppers (sliced)zucchini or green beans (optional)olive oilgarlic (minced)low-sodium soy saucehoneyrice vinegar or lemon juiceginger (grated, optional)saltblack peppergreen onions or sesame seeds (for garnish)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a large baking dish.

In a small bowl, whisk together soy sauce, honey, garlic, olive oil, rice vinegar, and ginger.

Place chicken on one side of the baking dish and arrange the veggies on the other side.

Pour the honey soy sauce evenly over the chicken and drizzle a little over the veggies. Toss veggies to coat lightly.

Season everything with salt and pepper.

Bake for 25–30 minutes, or until the chicken is cooked through (165°F internal temperature) and veggies are tender and lightly caramelized.

Broil for 2–3 minutes at the end for extra color if desired.

Garnish with sliced green onions or sesame seeds before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Total time: 40–45 minutes

Variations

Use bone-in chicken thighs for juicier meat—adjust cook time.

Add mushrooms, snap peas, or baby corn for an Asian twist.

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

Use maple syrup instead of honey for a different sweetness.

storage/reheating

Store in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or oven until warmed through.
Can be frozen for up to 2 months—thaw overnight before reheating.

FAQs

Can I use frozen veggies?

Yes, but fresh vegetables roast better—thaw and pat dry before using frozen.

Is this recipe gluten-free?

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

Can I meal prep this?

Absolutely—portion into containers with rice or grains for the week.

Can I marinate the chicken ahead?

Yes, marinate in the sauce for up to 12 hours for deeper flavor.

Will the sauce thicken?

It caramelizes slightly while baking; you can reduce extra sauce on the stovetop if desired.

What chicken cut works best?

Boneless thighs for juiciness, but breasts are leaner and work great too.

How do I keep the veggies from overcooking?

Cut them into similar-sized pieces and avoid overbaking.

Can I make this spicy?

Yes, add red pepper flakes or sriracha to the sauce.

Is it kid-friendly?

Very! The sweet-savory flavor is loved by kids.

Can I double the recipe?

Yes, use two sheet pans or a large baking dish to avoid overcrowding.

Conclusion

Honey Soy Baked Chicken and Veggies is a delicious, fuss-free meal packed with flavor, color, and nutrition. With minimal prep and easy cleanup, it’s a perfect go-to recipe that’s both wholesome and satisfying—ideal for busy weeknights or lazy weekends alike.

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