Description

This Honey Soy Baked Chicken and Veggies dish is a simple sheet pan dinner packed with flavor. Juicy, tender chicken is coated in a sweet and savory honey soy glaze and baked alongside colorful vegetables until everything is perfectly roasted. It’s healthy, easy to make, and a total family favorite!

Ingredients

For the Chicken & Marinade:

1.5 lbs boneless, skinless chicken thighs or breasts
1/4 cup soy sauce (low sodium)
1/4 cup honey
2 tbsp olive oil
2 garlic cloves, minced
1 tsp grated fresh ginger (optional)
1 tbsp rice vinegar or lemon juice (for balance)
Salt and black pepper, to taste

For the Veggies:

1 red bell pepper, sliced
1 zucchini, sliced
1 cup broccoli florets
1 cup baby carrots, halved
1 small red onion, sliced
1 tbsp olive oil
Salt and pepper, to taste
Optional: sesame seeds and green onion for garnish

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Instructions

Make the marinade:

In a bowl or zip-top bag, mix soy sauce, honey, olive oil, garlic, ginger, and vinegar. Add chicken and marinate for at least 30 minutes (or up to overnight for best flavor).

Preheat oven:

Set to 400°F (200°C). Line a large baking sheet with parchment paper or foil.

Prep veggies:

In a large bowl, toss vegetables with 1 tbsp olive oil, salt, and pepper.

Assemble the sheet pan:

Arrange marinated chicken pieces on the baking sheet. Spread the veggies around the chicken in an even layer.

Bake:

Bake for 25–30 minutes, or until chicken is fully cooked (internal temp 165°F) and veggies are tender. For more caramelization, broil for 2–3 minutes at the end.

Serve:

Garnish with sesame seeds and chopped green onions if desired. Serve with rice, quinoa, or as is!

Notes

Add a little sriracha or red pepper flakes to the marinade for heat.
Swap veggies with what you have—green beans, mushrooms, or sweet potatoes work great.
Use parchment for easy cleanup and no sticking!