Honey Soy Baked Chicken and Veggies Recipe

Get ready to meet your new go-to weeknight dinner: Honey Soy Baked Chicken and Veggies! This recipe brings together tender, juicy chicken with a mouthwatering honey-soy glaze and perfectly roasted vegetables—all in one pan. It’s sweet, savory, garlicky, and totally satisfying, with minimal cleanup and maximum flavor. The best part? You can have it prepped and in the oven in under 15 minutes. Ideal for those busy nights when you want something wholesome but don’t want to spend hours in the kitchen.

Why You’ll Love This Recipe

• One-Pan Wonder: Everything cooks together on a single baking sheet—less mess, more convenience.
• Bold Flavor, Minimal Effort: The honey-soy glaze is packed with flavor and requires just a few pantry staples.
• Customizable: You can swap in any veggies or protein you have on hand.
• Perfect for Meal Prep: It stores and reheats beautifully, making it great for lunches throughout the week.

Ingredients You’ll Need

Here’s what you’ll need to make this crave-worthy dish:

• Chicken thighs or breasts: Go for boneless, skinless for quicker cooking. Thighs give extra juiciness, but breasts work if you prefer leaner cuts.
• Honey: Adds that beautiful caramelized glaze and balances the saltiness of the soy.
• Soy sauce: The salty, umami backbone of the marinade. Use low-sodium if you’re watching salt intake.
• Garlic: Freshly minced for that deep, savory punch—don’t hold back!
• Ginger: Optional but highly recommended. It adds a gentle warmth and complexity.
• Olive oil: Helps everything roast to golden perfection.
• Broccoli: Roasts beautifully and soaks up the glaze—don’t skip it.
• Carrots: Adds natural sweetness and holds up well to baking.
• Bell peppers: Bright, sweet, and colorful—they roast to tender perfection.
• Red onion: Brings a touch of sharpness and caramelizes beautifully.

Variations

There are endless ways to switch up this dish to fit your mood or fridge contents:

• Protein Swap: Try salmon, tofu, or even shrimp. Just adjust cooking time accordingly.
• Different Veggies: Zucchini, sweet potatoes, green beans, or mushrooms all work great.
• Spice It Up: Add a squeeze of sriracha or a sprinkle of chili flakes to the marinade for a kick.
• Low-Carb Option: Serve over cauliflower rice or leafy greens instead of rice or noodles.

How to Make Honey Soy Baked Chicken and Veggies

Step 1: Make the Marinade

In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger (if using), and a splash of olive oil.

Step 2: Marinate the Chicken

Place the chicken pieces in a zip-top bag or shallow dish, pour half of the marinade over, and let it sit for at least 10 minutes. If you have more time, marinate for up to 2 hours in the fridge.

Step 3: Prep the Veggies

While the chicken marinates, chop your vegetables into evenly sized pieces so they cook at the same rate. Toss them in a bit of olive oil and season lightly with salt and pepper.

Step 4: Assemble on a Baking Sheet

Preheat your oven to 400°F (200°C). Spread the vegetables on a large, rimmed baking sheet. Nestle the marinated chicken among the veggies and drizzle with the remaining marinade.

Step 5: Bake

Bake for 25–30 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized at the edges. Optionally, broil for the last 2–3 minutes to get a little char on top.

Step 6: Serve

Sprinkle with sesame seeds or sliced green onions, if desired, and serve hot over rice, noodles, or straight from the pan.

Pro Tips for Making the Recipe

• Line Your Sheet Pan: Use parchment paper or foil for easier cleanup and to keep the glaze from sticking.
• Even Sizes Matter: Cut your veggies uniformly so they roast evenly and don’t overcook.
• Don’t Crowd the Pan: Give everything space to roast instead of steam—you want that golden color and slightly crispy edges.
• Double the Marinade: Make extra sauce and set some aside before marinating the chicken if you like to drizzle more on top when serving.

How to Serve

This dish is incredibly versatile when it comes to serving. Here are a few tasty ideas:

Over Grains

Serve the chicken and veggies over steamed jasmine rice, brown rice, or quinoa to soak up all that delicious sauce.

Noodle Bowl

Toss with rice noodles or soba noodles for an Asian-inspired noodle bowl.

Lettuce Wraps

Chop the chicken and veggies and serve in butter lettuce cups for a lighter, hand-held meal.

On Its Own

Honestly, it’s so flavorful that it’s perfectly satisfying all by itself!

Make Ahead and Storage

Storing Leftovers

Keep leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen and it reheats beautifully.

Freezing

Freeze cooked chicken and veggies in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of water or extra soy sauce if it seems dry.

FAQs

Can I use frozen vegetables?
Yes, but make sure to thaw and pat them dry before roasting. Otherwise, they’ll release too much water and steam instead of roasting.

Is this recipe gluten-free?
It can be! Just make sure to use a gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free.

What if I don’t have fresh garlic or ginger?
No problem—use garlic powder and ground ginger in a pinch. Start with 1/2 teaspoon of each and adjust to taste.

Can I prep this in advance?
Absolutely. You can marinate the chicken and chop the veggies the night before. Just assemble and bake when ready.

Final Thoughts

This Honey Soy Baked Chicken and Veggies recipe is the kind of dinner that makes life easier—and tastier. It’s a fuss-free, flavor-packed meal that’ll quickly earn a spot in your regular rotation. Whether you’re cooking for your family or just yourself, this recipe delivers big taste with minimal effort. Go ahead and give it a try—you might just fall in love with sheet pan dinners all over again.

Print