Description
A delicious and easy one-pan meal featuring tender baked chicken and a medley of vegetables, all coated in a sweet and savory honey soy glaze.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon black pepper
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- Salt, to taste
- Fresh parsley or sesame seeds for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, whisk together soy sauce, honey, garlic, ginger, and black pepper.
- Place the chicken thighs in a large mixing bowl or ziplock bag and pour half of the honey soy mixture over the chicken. Let marinate for at least 15 minutes (optional but recommended).
- On a large baking sheet, arrange the marinated chicken and surround with the chopped vegetables.
- Drizzle olive oil and the remaining honey soy mixture over the vegetables. Toss to coat evenly.
- Season everything lightly with salt.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the vegetables are tender.
- If desired, broil for the last 2-3 minutes to crisp the chicken skin.
- Remove from oven, garnish with parsley or sesame seeds, and serve warm.
Notes
- Use boneless chicken thighs or breasts for quicker cooking.
- Swap vegetables according to what’s in season or available.
- Double the sauce for extra flavor and serve over rice or noodles.