Honey Soy Bake Chicken Thighs
Honey soy baked chicken and veggies is a convenient but scrumptious family dinner that combines tender baked chicken thighs with a sweet and tangy honey soy glaze, paired with a medley of roasted vegetables. This recipes is not only easy to prepare but also offers a multitude of benefits that make it the ideal choice for a family-friendly weeknight dinner.
Ingredients
Honey Soy Chicken Marinade
- 4 chicken thighs skin on
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 3 cloves garlic grated
- 1 tsp fresh ginger grated
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tbsps rice vinegar
- 1 tbsp olive oil
- 1 tsp sriracha or chili flakes (optional for heat)
Mixed Vegetables
- 1 cup broccoli florets
- 1 cup parsnips peeled and sliced
- 1 cup red bell peppers sliced
- 1 cup sweet potato peeled and diced
- 1 small red onion sliced
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- Sesame seeds and green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chicken thighs in a large bowl and season well with smoked paprika, onion powder, salt and pepper.
- In a small bowl, whisk together soy sauce, honey, olive oil, rice vinegar, garlic, and ginger. This is the marinade.
- Pour 3/4 cups of the marinade over the chicken thighs, ensuring they are well-coated. Set the remaining marinade aside for later. Allow the chicken to marinate for at least 15-20 minutes. For more flavor, you can refrigerate and marinate for a few hours or overnight. I usually let the chicken marinate while I prep the veggies.
- Cut the mixed vegetables into even bite-sized pieces. Arrange the veggies in a large pan or dish and generously season with smoked paprika, salt, pepper and olive oil. Mix it together to ensure all the pieces are coated with spices.
- Place the marinated chicken thighs on top of or around the mixed vegetable in the baking dish. Drizzle the remaining marinade over the chicken and veggies.
- Bake in the preheated oven for about 20-45 minutes or until the chicken is cooked through and the veggies are tender. TIP: Bake bone-in chicken thighs for approximately 35-45 minutes and boneless for about 20 minutes.Baste the chicken with the sauce halfway through for added flavor. Once done, baste again and broil for 2-3 minutes.
- Garnish with sesame seeds and chopped green onions if desired. Serve the baked honey soy chicken and veggies over rice or quinoa.
Notes
Keep in mind that boneless and bone-in chicken thighs may have slightly different cooking times. Always adjust the cooking time based on the characteristics of the chicken thighs you are using. If you're cooking bone-in thighs, they might require a few extra minutes in the oven. Make sure to cut the vegetables into uniform sizes for even cooking.
This recipe is excellent for meal prep; marinate the chicken and veggies in advance, and store them in the refrigerator until ready to bake. Store any leftovers in an airtight container in the fridge. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
This recipe is excellent for meal prep; marinate the chicken and veggies in advance, and store them in the refrigerator until ready to bake. Store any leftovers in an airtight container in the fridge. Reheat in the oven at 350°F (175°C) for about 15 minutes or until warmed through.
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