Tender, juicy chicken baked alongside colorful vegetables in a flavorful honey soy marinade, this dish is a one-pan wonder that brings together sweet, savory, and umami-rich flavors. Perfect for a busy weeknight dinner or meal prep, it’s hearty, healthy, and full of flavor with minimal cleanup.

Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a balanced and satisfying meal that’s as easy to make as it is delicious. With a mix of protein and vegetables all roasted together in a sweet-savory sauce, this dish is perfect for families, meal planners, or anyone who loves a no-fuss, wholesome dinner.

ingredients

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

chicken thighs or breasts (boneless, skinless preferred)broccolibell pepperscarrotsred onionzucchiniolive oilhoneysoy saucesesame oilsalt and peppergarlic (minced)fresh ginger (optional)green onions and sesame seeds for garnish (optional)

directions

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

In a small bowl, whisk together honey, soy sauce, sesame oil, minced garlic, and grated ginger if using.

Place the chicken in a large bowl or zip-top bag and pour half of the marinade over it. Let it marinate for at least 15 minutes (or up to 2 hours in the fridge for more flavor).

Chop the vegetables into bite-sized pieces and place them on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.

Add the marinated chicken to the sheet pan, nestling it between the vegetables. Drizzle the remaining marinade over the vegetables.

Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and vegetables are tender and slightly caramelized.

Optionally, broil for 2-3 minutes at the end for extra color and flavor.

Garnish with chopped green onions and sesame seeds before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarinating time: 15 minutes (optional)Baking time: 25-30 minutesTotal time: 40-45 minutes

Variations

Swap chicken for tofu or shrimp for a different protein source.

Add pineapple chunks for a tropical twist.

Use tamari or coconut aminos for a gluten-free version.

Try sweet potatoes or Brussels sprouts in place of some veggies.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or oven until warmed through.For freezing, store cooled chicken and veggies in a freezer-safe container for up to 2 months. Thaw and reheat before serving.

FAQs

Can I use frozen vegetables?

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

Do I have to marinate the chicken?

Marinating adds flavor, but if you’re short on time, you can skip or just coat it before baking.

Can I make this dish spicier?

Yes, add red pepper flakes or a splash of sriracha to the marinade.

Can I cook this in a casserole dish instead of a sheet pan?

Yes, just ensure everything is in a single layer for even cooking.

Is this recipe kid-friendly?

Absolutely. The sweet honey glaze is usually a hit with kids.

Conclusion

Honey Soy Baked Chicken and Veggies is the ultimate weeknight dinner solution—flavorful, nourishing, and simple to prepare. With its versatile ingredients and crowd-pleasing taste, it’s sure to earn a regular spot in your meal rotation.