Description

This honey soy baked chicken and veggies dish is a flavorful, one-pan meal featuring tender chicken thighs glazed in a sweet and savory honey soy sauce, baked with a medley of colorful vegetables for an easy, wholesome dinner.

Ingredients

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
1/4 cup soy sauce (low sodium preferred)
3 tbsp honey
2 cloves garlic, minced
1 tsp grated fresh ginger
1 tbsp rice vinegar or apple cider vinegar
1/2 tsp black pepper
2 cups broccoli florets
1 red bell pepper, chopped
1 large carrot, sliced
1 small red onion, chopped
Sesame seeds and chopped green onions for garnish (optional)

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Instructions

Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
In a small bowl, whisk together soy sauce, honey, garlic, ginger, vinegar, black pepper, and 1 tbsp olive oil.
Place chicken thighs in the baking dish and pour half of the sauce over them. Let marinate while prepping the vegetables.
In a separate bowl, toss the vegetables with remaining olive oil and a tablespoon of the sauce mixture.
Arrange the vegetables around the chicken in the dish. Pour remaining sauce over everything.
Bake for 35–40 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Broil for 2–3 minutes for a crispier finish, if desired.
Garnish with sesame seeds and green onions. Serve hot.

Notes

Use boneless thighs or breasts if preferred, adjusting cooking time accordingly.
Add other vegetables like zucchini, green beans, or snap peas as desired.
Line the pan with foil for easy cleanup.