Honey Soy Baked Chicken and Veggies Recipe

This Honey Soy Baked Chicken and Veggies recipe is everything a weeknight dinner should be—quick, hands-off, full of flavor, and comforting without being fussy. The savory-sweet honey soy glaze caramelizes beautifully in the oven, coating tender chicken and roasted vegetables in a sticky, irresistible sauce. It’s the kind of meal that makes your kitchen smell amazing and your dinner table feel just a little more special, all with minimal effort!

Why You’ll Love This Recipe

• One-Pan Wonder: Everything bakes together on a single sheet pan—less mess, less cleanup, and maximum flavor.
• Bold Flavors: The honey soy glaze is the star here—sweet, salty, garlicky, and just the right amount of tangy.
• Family Favorite: Kids love the sweetness, adults love the depth of flavor, and everyone gets their veggies in.
• Customizable: You can swap out the protein or vegetables based on what’s in your fridge.

Ingredients You’ll Need

This recipe is incredibly forgiving and flexible. Here’s what you’ll need to bring it to life:

• Chicken Thighs or Breasts: Boneless, skinless chicken works best for quick, even cooking. Thighs stay juicier, but breasts are a great leaner option.
• Broccoli: Roasts beautifully and soaks up the honey-soy sauce like a champ. Chop into florets for even cooking.
• Carrots: Their natural sweetness pairs wonderfully with the glaze. Slice into thin rounds or sticks so they roast quickly.
• Red Bell Pepper: Adds color and a slight crunch. You can use yellow or orange too.
• Garlic: Freshly minced garlic deepens the umami flavor of the sauce.
• Soy Sauce: The salty, savory base of the glaze. Low-sodium is recommended if you’re watching salt intake.
• Honey: Adds sweetness and helps create that perfect sticky coating.
• Olive Oil: For roasting and balancing out the sauce. Helps everything caramelize nicely.
• Sesame Oil (optional): Just a splash can add incredible depth and a nutty finish.
• Black Pepper: For a little extra bite. You can also add red pepper flakes if you like heat.

Variations

Looking to switch things up? Here are a few delicious ideas:

• Different Protein: Swap chicken for tofu, shrimp, or even salmon. Just adjust the cooking time accordingly.
• More Veggies: Try zucchini, green beans, mushrooms, or baby potatoes. Just make sure all veggies are cut to a similar size for even roasting.
• Add Crunch: Sprinkle toasted sesame seeds or chopped peanuts over the top before serving.
• Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
• Extra Heat: Stir in some sriracha or chili garlic paste to the sauce for a spicy kick.

How to Make Honey Soy Baked Chicken and Veggies

Step 1: Preheat the Oven

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

Step 2: Make the Honey Soy Sauce

In a bowl, whisk together soy sauce, honey, minced garlic, olive oil, and a touch of sesame oil (if using). Season with black pepper. Set aside.

Step 3: Prepare the Chicken and Veggies

Place the chicken pieces in a large bowl and pour in half the sauce. Toss to coat and let it marinate for at least 10 minutes (longer if you have time). Meanwhile, toss the chopped veggies with olive oil and a little salt and pepper.

Step 4: Assemble on the Baking Sheet

Spread the marinated chicken and veggies out on the prepared sheet pan in a single layer. Pour the remaining sauce over everything.

Step 5: Bake

Bake for 25–30 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized. If you want extra browning, broil for the last 2–3 minutes.

Step 6: Serve

Remove from the oven, garnish with green onions or sesame seeds if desired, and serve warm over rice, noodles, or enjoy as is.

Pro Tips for Making the Recipe

• Marinate for Flavor: Even a quick 10-minute marinade adds great depth, but if you can prep in advance, 1–2 hours in the fridge is even better.
• Cut Evenly: Make sure your veggies are roughly the same size for even roasting.
• Don’t Crowd the Pan: Spread everything out in a single layer to avoid steaming—this is key to getting caramelized edges.
• Use Foil or Parchment: This makes cleanup so much easier and helps prevent the sauce from burning onto the pan.

How to Serve

This dish is super versatile and pairs wonderfully with:

Serve it With:

• Steamed Rice: Jasmine or brown rice works beautifully.
• Noodles: Soba, rice noodles, or even spaghetti if that’s what you have.
• Quinoa or Cauliflower Rice: For a lower-carb twist.

Garnishes:

• Sesame Seeds: Toasted for an extra nutty crunch.
• Chopped Scallions: Bright and fresh.
• Fresh Lime: A squeeze over the top adds a lovely tang.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the fridge for up to 4 days. The sauce actually deepens in flavor overnight!

Freezing

You can freeze the cooked chicken and veggies, though the texture of some vegetables may soften slightly after reheating. Freeze in portions for easy meals later.

Reheating

Reheat in the microwave or in a skillet with a splash of water to loosen the sauce. Oven reheating works well too—350°F until warmed through.

FAQs

Can I use frozen vegetables instead of fresh?
Yes, just make sure they’re thawed and patted dry to avoid excess moisture. Roasting may take a bit longer, and they might not get quite as crisp, but the flavor will still be fantastic.

How do I know when the chicken is fully cooked?
Chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. It should be golden on the outside and no longer pink in the center.

Can I prep this in advance?
Absolutely! You can marinate the chicken and chop the veggies the night before. Store everything separately in the fridge and assemble just before baking.

Is this recipe good for meal prep?
Yes, it’s perfect! Portion it into containers with rice or noodles and you’ve got flavorful, ready-to-go lunches for days.

Final Thoughts

This Honey Soy Baked Chicken and Veggies recipe is the ultimate easy dinner—flavorful, flexible, and weeknight-friendly. Whether you’re feeding a crowd or just want leftovers for lunch, this one-pan meal delivers big-time taste with very little effort. Give it a try, and don’t be surprised if it becomes a regular in your rotation!

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