Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a flavorful, all-in-one dish that combines juicy, tender chicken with a medley of roasted vegetables, all coated in a sweet and savory honey-soy glaze. It’s perfect for busy weeknights, simple meal prep, or family dinners. With minimal cleanup and maximum taste, it’s a satisfying and wholesome option that hits all the right notes.

ingredients

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

chicken thighs or drumsticks (bone-in, skin-on preferred)carrotsbroccolibell peppersred onionpotatoesolive oilsoy saucehoneygarlic (minced)ginger (grated or minced)black pepperchili flakes (optional)sesame seeds (optional for garnish)green onions (optional for garnish)

directions

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

In a bowl, whisk together soy sauce, honey, garlic, ginger, black pepper, and a dash of chili flakes if using.

Place the chicken pieces in a large bowl or zip-top bag and pour half of the marinade over them. Let sit for at least 15–30 minutes (or overnight for deeper flavor).

Chop the vegetables into bite-sized pieces and place them in the baking dish. Drizzle with olive oil and toss lightly.

Nestle the marinated chicken pieces among the vegetables and pour the remaining marinade evenly over everything.

Bake uncovered for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized.

Garnish with sesame seeds and sliced green onions before serving, if desired.

Servings and timing

This recipe serves 4–6 people.Preparation time: 15–30 minutes (plus marinating time)Baking time: 35–45 minutesTotal time: 50–75 minutes

Variations

Use boneless chicken breasts or thighs for quicker cooking.

Add zucchini, mushrooms, or snap peas for more veggie variety.

Swap honey for maple syrup for a slightly different sweetness.

Spice it up with Sriracha or more chili flakes in the marinade.

Serve over rice or noodles to make it a full meal.

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) until warmed through, or microwave in short intervals for a quick meal.For freezing, store chicken and veggies separately in freezer-safe containers for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use frozen vegetables?

Yes, but fresh vegetables yield a better texture. If using frozen, thaw and pat dry before baking.

Is it okay to use low-sodium soy sauce?

Absolutely. It helps control the saltiness of the dish while still delivering great flavor.

Can I cook this on a sheet pan?

Yes, a sheet pan works great for even roasting and easier cleanup.

How do I keep the chicken from drying out?

Using bone-in, skin-on chicken helps retain moisture. Avoid overbaking and let the chicken marinate well.

What can I use instead of honey?

Maple syrup or agave nectar are good alternatives.

Can I make this dish vegetarian?

Yes! Replace chicken with tofu or tempeh and adjust the baking time accordingly.

Should I cover the dish while baking?

No, keeping it uncovered allows the chicken to roast and the sauce to caramelize.

Can I double the recipe?

Yes, just use two baking pans and rotate them halfway through cooking for even baking.

Is this recipe meal-prep friendly?

Very! It stores and reheats well, making it perfect for make-ahead meals.

Can I use chicken wings?

Yes, but reduce the baking time since wings cook faster.

Conclusion

Honey Soy Baked Chicken and Veggies is a hearty, delicious meal that brings together tender protein and flavorful vegetables in a sticky-sweet glaze. It’s an easy, customizable dish that makes healthy eating both convenient and incredibly tasty. Ideal for weeknights, gatherings, or leftovers you’ll actually look forward to.