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- 4 chicken thighs, bone-in and skin-on - 1/4 cup honey - 1/4 cup soy sauce (low sodium) - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon black pepper - 1 teaspoon red pepper flakes (optional for heat) - 2 cups broccoli florets - 1 cup bell peppers, sliced (mixed colors) - 1 cup carrots, sliced into thin rounds - 1 tablespoon sesame seeds for garnish - Fresh cilantro or green onions for garnish

Honey Soy Baked Chicken and Veggies

Discover the mouthwatering flavors of Honey Soy Baked Chicken and Veggies with this simple recipe! Juicy chicken thighs marinated in a rich honey-soy mix are paired with vibrant vegetables, creating a perfect weeknight meal. In just a few easy steps, you can enjoy a dish that's both satisfying and delicious. Ready to elevate your dinner routine? Click through to explore the recipe and impress your family tonight!
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Ingredients
  

4 chicken thighs, bone-in and skin-on

1/4 cup honey

1/4 cup soy sauce (low sodium)

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon black pepper

1 teaspoon red pepper flakes (optional for heat)

2 cups broccoli florets

1 cup bell peppers, sliced (mixed colors)

1 cup carrots, sliced into thin rounds

1 tablespoon sesame seeds for garnish

Fresh cilantro or green onions for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Marinade: In a medium bowl, whisk together honey, soy sauce, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes until well combined.

      Marinate Chicken: Place the chicken thighs in a large ziplock bag or a bowl. Pour half of the marinade over the chicken, reserving the other half for basting. Seal the bag (or cover the bowl) and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for more flavor.

        Prepare Veggies: While the chicken is marinating, wash and chop the broccoli, bell peppers, and carrots. In a large mixing bowl, toss the vegetables with a drizzle of the reserved marinade (about 2-3 tablespoons) until they are evenly coated.

          Bake Chicken and Veggies: On a large, lined baking sheet, arrange the marinated chicken on one side and spread the vegetables on the other side. Pour any remaining marinade over the chicken and veggies.

            Bake: Place the baking sheet in the oven and bake for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are tender and slightly caramelized. Baste the chicken with the reserved marinade halfway through baking for extra flavor.

              Serve: Once cooked, remove from the oven and let rest for a few minutes. Garnish the dish with sesame seeds and fresh cilantro or sliced green onions before serving.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4