Honey Soy Baked Chicken and Veggies

This honey soy baked chicken and veggies recipe is a wholesome, delicious one-pan meal that’s bursting with sweet and savory flavor. Juicy chicken is coated in a sticky honey soy glaze and baked alongside tender vegetables, making it the perfect weeknight dinner that’s simple to prepare and packed with flavor.

Why You’ll Love This Recipe

You’ll love this dish for its incredible balance of flavor, minimal prep, and easy clean-up. The honey soy sauce caramelizes as it bakes, creating a glossy, slightly sticky coating on the chicken and veggies. It’s a complete meal on one sheet pan, ideal for meal prep, family dinners, or busy evenings. Plus, it’s easy to customize with whatever vegetables you have on hand.

ingredients

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

• Boneless, skinless chicken thighs or breasts
• Broccoli florets
• Carrots (sliced)
• Bell peppers (sliced)
• Red onion (optional, sliced)
• Olive oil
• Salt and pepper
• Sesame seeds (for garnish)
• Fresh parsley or green onions (optional, for garnish)

For the honey soy glaze:

• Soy sauce
• Honey
• Garlic (minced)
• Ginger (minced or grated)
• Rice vinegar or lemon juice
• Sesame oil
• Cornstarch + water (optional, for thickening)

directions

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a small bowl, whisk together soy sauce, honey, garlic, ginger, sesame oil, and rice vinegar. Set aside.
3. Arrange chicken and chopped vegetables on the baking sheet. Drizzle lightly with olive oil and season with salt and pepper.
4. Pour about half of the honey soy sauce over the chicken and veggies. Toss everything gently to coat.
5. Bake for 25–30 minutes, stirring halfway through, until the chicken is cooked through and the vegetables are tender.
6. If you want a thicker sauce, pour the remaining half of the sauce into a small saucepan and bring to a simmer. Mix cornstarch with water, stir into the sauce, and simmer until thickened.
7. Once baked, drizzle thickened sauce over the chicken and veggies. Garnish with sesame seeds and fresh herbs, and serve hot.

Servings and timing

This recipe serves 4.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Servings: 4

Variations

• Spicy version: Add red pepper flakes or sriracha to the sauce for heat.
• Different veggies: Use zucchini, mushrooms, green beans, or snap peas.
• Add starch: Serve over steamed rice, quinoa, or noodles for a more filling meal.
• Sheet pan tofu: Use tofu instead of chicken for a vegetarian version.
• Pineapple twist: Add pineapple chunks for a sweet tropical flair.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave until warmed through. The sauce may thicken when cold, but it will loosen once reheated. This dish is also freezer-friendly—freeze in portions and thaw overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay juicier. If using breasts, avoid overbaking to prevent drying out.

Can I make this ahead of time?

Yes, prep the sauce and chop the veggies ahead. Assemble and bake when ready to serve.

Is this recipe gluten-free?

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

What vegetables work best?

Firm vegetables like broccoli, carrots, and bell peppers hold up well, but feel free to experiment with others.

Can I use frozen vegetables?

Fresh is best for roasting, but you can use frozen—just expect a bit more moisture and softer texture.

How do I know when the chicken is done?

Chicken is cooked when the internal temperature reaches 165°F (74°C) and juices run clear.

Can I double the recipe?

Yes, just use two sheet pans to avoid overcrowding, which can cause steaming instead of roasting.

Can I cook this on the stovetop?

Yes, sauté the chicken and vegetables in a large skillet and pour in the sauce toward the end to coat and simmer.

Does the sauce get sticky?

Yes, the honey caramelizes in the oven, giving the chicken and veggies a slightly sticky glaze.

What’s a good side for this dish?

Serve with steamed rice, quinoa, or even a side salad for a complete, balanced meal.

Conclusion

Honey soy baked chicken and veggies is a go-to dinner that checks all the boxes—flavorful, nutritious, and incredibly easy to make. With tender chicken, colorful vegetables, and a glossy sweet-savory glaze, this one-pan wonder is perfect for busy nights and meal prep alike. Try it once, and it’s sure to become a staple in your rotation.

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