Name: Honey Soy Baked Chicken and Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 4 boneless, skinless chicken thighs or breasts; ¼ cup soy sauce (low sodium if preferred); 3 tablespoons honey; 2 tablespoons olive oil; 2 teaspoons minced garlic; 1 teaspoon grated fresh ginger (or ¼ tsp ground ginger); ½ teaspoon black pepper; Juice of ½ lemon (optional, for brightness); 2 cups broccoli florets; 1 red bell pepper, sliced; 1 zucchini, sliced into half-moons; 1 cup baby carrots or carrot sticks; 1 tablespoon olive oil; Salt and pepper, to taste; Optional: sesame seeds and chopped green onions for garnish

Description

This honey soy baked chicken and veggies recipe is a flavorful, no-fuss dinner made in one pan! Juicy chicken is marinated in a sweet and savory honey-soy glaze, then roasted alongside tender veggies until golden and caramelized. Perfect for weeknights, meal prep, or a healthy family meal.

Ingredients

For the Chicken & Marinade:

4 boneless, skinless chicken thighs or breasts
1/4 cup soy sauce (low sodium if preferred)
3 tablespoons honey
2 tablespoons olive oil
2 teaspoons minced garlic
1 teaspoon grated fresh ginger (or 1/4 tsp ground ginger)
1/2 teaspoon black pepper
Juice of 1/2 lemon (optional, for brightness)

For the Veggies:

2 cups broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced into half-moons
1 cup baby carrots or carrot sticks
1 tablespoon olive oil
Salt and pepper, to taste
Optional: sesame seeds and chopped green onions for garnish

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Instructions

Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper.
Make the marinade: In a small bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, black pepper, and lemon juice.
Marinate the chicken: Place chicken in a bowl or zip-top bag and pour half of the marinade over it. Let it sit while you prep the veggies (or marinate for up to 30 minutes for more flavor).
Prepare the veggies: In a separate bowl, toss the vegetables with olive oil, salt, and pepper.
Assemble the sheet pan: Place marinated chicken on one side of the pan and spread the veggies on the other side. Drizzle remaining marinade over everything.
Bake for 25–30 minutes, or until chicken is fully cooked (internal temp 165°F) and veggies are tender and lightly browned. Stir veggies halfway through for even roasting.
Garnish with sesame seeds and green onions, if desired. Serve over rice or quinoa for a complete meal.

Notes

Add a pinch of red pepper flakes or Sriracha to the marinade for a little heat.
Swap veggies with whatever you have on hand — cauliflower, green beans, or snap peas work great!
Leftovers keep well in the fridge for up to 4 days — great for meal prep.