Honey-Soy Baked Chicken Thighs with Roasted Broccoli and Sweet Potatoes

Why You’ll Love This Recipe

• One-pan dinner: juicy, lacquered chicken plus roasted veggies, all on a single tray.
• Balanced flavor: honey-sweet, soy-savory, and lightly tangy with sesame depth.
• Weeknight-easy: pantry-friendly ingredients, minimal cleanup, big payoff.
• Flexible: swap the veggies or adjust the heat to suit your crew.

Grocery List

• Produce: 1 lb broccoli, 1 lb sweet potatoes, 3 garlic cloves, 1 small knob fresh ginger, 2 scallions
• Dairy: None
• Pantry: Low-sodium soy sauce, honey, rice vinegar, toasted sesame oil, olive oil, cornstarch, sesame seeds, sriracha (optional), kosher salt, black pepper, smoked paprika (optional)

Full Ingredients

Honey-Soy Marinade and Glaze

• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 garlic cloves, finely minced
• 2 tsp fresh ginger, finely grated
• 1 tsp sriracha or chili-garlic sauce (optional)
• 1 tsp cornstarch mixed with 1 tbsp cold water (for thickening the glaze)

Chicken

• 2 lb (900 g) bone-in, skin-on chicken thighs (4–6 pieces), patted dry
• Kosher salt and freshly ground black pepper

Vegetables

• 1 lb (450 g) sweet potatoes, peeled and cut into 3/4-inch cubes
• 1 lb (450 g) broccoli florets (stems peeled and sliced if you like)
• 2 tbsp olive oil
• 1/2 tsp smoked paprika (optional)
• 1/4 tsp red pepper flakes (optional)
• Kosher salt and freshly ground black pepper

To Finish

• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Heat the oven to 425°F (220°C) with a rack in the middle. Line a large rimmed baking sheet (half sheet pan) with foil for easy cleanup, then lay a sheet of parchment on top to prevent sticking and scorching. Pat the chicken thighs dry with paper towels and season both sides lightly with salt and pepper.

Step 2: Whisk the honey-soy marinade

In a medium bowl, whisk together the soy sauce, honey, rice vinegar, toasted sesame oil, garlic, ginger, and sriracha (if using). Scoop out 1/4 cup of the marinade into a small saucepan and set aside for the glaze. Add the chicken thighs to the bowl with the remaining marinade and toss to coat. Let sit at room temperature for 15 minutes while you prep the vegetables.

Step 3: Prep and season the vegetables

On the lined sheet pan, toss the sweet potato cubes and broccoli florets with olive oil, smoked paprika, red pepper flakes (if using), and a generous pinch of salt and pepper until evenly coated. Spread into a single layer with a little space between pieces for better browning.

Step 4: Give the vegetables a head start

Roast the vegetables for 12 minutes. This jump-starts caramelization so everything finishes at the same time. Meanwhile, remove the chicken from the marinade, letting excess drip off (discard the used chicken marinade in the bowl).

Step 5: Add the chicken to the pan

Pull the pan from the oven and stir the veggies. Create spaces and nestle the chicken thighs skin-side up directly on the pan, sitting on top of or nestled among the vegetables. Return to the oven and roast for 22–28 minutes, rotating the pan halfway through, until the chicken registers 175°F (79°C) at the thickest part (not touching bone) and the vegetables are tender with browned edges.

Step 6: Make the glossy glaze

While the chicken roasts, bring the reserved 1/4 cup marinade to a simmer in the small saucepan. Whisk in the cornstarch slurry and cook for 1–2 minutes until thick, shiny, and syrupy. In the last 5 minutes of roasting, brush some glaze over the chicken. For extra caramelization, switch the oven to broil and broil 1–2 minutes, watching closely to avoid burning.

Step 7: Finish and serve

Transfer the pan to a cooling rack and rest the chicken for 5 minutes to let the juices settle. Brush with any remaining glaze. Scatter the sliced scallions and toasted sesame seeds over the chicken and vegetables. Spoon any pan juices over the sweet potatoes and broccoli. Serve straight from the tray or plate individually.

Pro Tips

• Pat the chicken dry and keep the skin uncovered as it roasts for the crispiest results; glaze only near the end to prevent burning the honey.
• Cut sweet potatoes to about 3/4-inch cubes so they cook through as the chicken finishes.
• Do not overcrowd the pan. Space promotes browning; use two pans if needed.
• An instant-read thermometer is your friend: thighs are luscious at 175°F (79°C).
• Toast sesame seeds in a dry skillet over medium heat for 2–3 minutes until fragrant if they are not pre-toasted.

Variations

• Boneless, skinless thighs: Roast veggies 8 minutes, add thighs, and cook 18–20 minutes total to 170°F (77°C). Broil briefly for color.
• Veg swap: Try Brussels sprouts and red onion wedges, or carrots and cauliflower. Keep pieces similar in size for even roasting.
• Gluten-free: Use certified gluten-free tamari in place of soy sauce.

Storage & Make-Ahead

Marinate the chicken up to 12 hours in advance (refrigerated), keeping the reserved glaze portion separate. Store leftovers in an airtight container up to 4 days. Reheat on a sheet pan at 375°F (190°C) for 10–12 minutes to re-crisp the skin and warm the vegetables. The cooked chicken and veggies also freeze well for up to 2 months; thaw overnight in the refrigerator before reheating.

Nutrition (per serving)

Approximate: 610 calories; 35 g protein; 38 g carbohydrates; 28 g fat; 5 g fiber; 1050 mg sodium. Values will vary with ingredient brands and exact chicken size.