Honey Soy Baked Chicken and Veggies

Why You’ll Love This Recipe

Honey Soy Baked Chicken and Veggies is a wholesome, all-in-one meal that’s bursting with flavor. Juicy chicken pieces are coated in a sweet and savory honey-soy glaze and baked alongside colorful vegetables for a balanced, easy-to-make dinner. It’s perfect for busy weeknights, meal prep, or when you want something healthy and delicious with minimal cleanup.

ingredients

this Recipe

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

boneless, skinless chicken thighs or breastsbroccoli floretscarrots (sliced)bell peppers (sliced)red onion (cut into wedges)olive oil

For the marinade:
soy sauce (low-sodium preferred)honeygarlic (minced)ginger (grated)rice vinegar or lemon juiceblack peppercornsthyme or parsley (optional for garnish)

directions

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

In a small bowl, whisk together soy sauce, honey, garlic, ginger, and rice vinegar to create the marinade.

Place chicken in a bowl or zip-top bag and pour half of the marinade over it. Marinate in the refrigerator for at least 30 minutes.

Spread the vegetables on the baking sheet, drizzle with olive oil, and season with salt and pepper.

Remove chicken from the marinade and arrange on the baking sheet with the vegetables.

Drizzle the remaining marinade over the veggies and chicken.

Bake for 25-30 minutes, flipping chicken halfway through, until chicken is cooked through (internal temp 165°F/74°C) and veggies are tender.

Broil for 2-3 minutes at the end for a caramelized finish if desired.

Garnish with fresh herbs and serve warm.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesMarinating time: 30 minutes (optional)Baking time: 25-30 minutesTotal time: 40-60 minutes

Variations

Use salmon or tofu instead of chicken for a pescatarian or vegetarian option.

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

Sprinkle with sesame seeds or chopped green onions for an Asian-inspired garnish.

Serve over rice, noodles, or quinoa for a complete meal.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave individual portions for 1-2 minutes.Freeze cooked chicken and veggies for up to 2 months; thaw and reheat before serving.

FAQs

Can I skip marinating the chicken?

Yes, but marinating enhances flavor—30 minutes makes a big difference.

Is this recipe gluten-free?

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

Can I use frozen vegetables?

Yes, but they may release more moisture—use fresh for best texture.

Can I double the sauce?

Absolutely, especially if serving over rice or noodles.

What’s the best chicken to use?

Boneless, skinless thighs are juicier, but breasts work well too.

Can I cook this in a casserole dish?

Yes, but ensure even spacing for caramelization.

Do I have to use rice vinegar?

No, lemon juice or apple cider vinegar are good substitutes.

Is this recipe kid-friendly?

Yes, the sweet and savory sauce is usually a hit with kids.

Can I prep this ahead?

Yes, chop veggies and marinate chicken up to a day in advance.

Will the vegetables get soggy?

Bake uncovered and avoid overcrowding the pan to keep them crisp-tender.

Conclusion

Honey Soy Baked Chicken and Veggies is a flavorful, fuss-free dish that delivers a delicious mix of sweet, savory, and nutritious elements. With easy prep, simple ingredients, and customizable options, it’s a go-to recipe for wholesome family dinners that never disappoint.

Print