Soy-Glazed Chicken Thighs with Roasted Vegetables
Tender chicken thighs coated in a sweet-savory soy glaze, served with perfectly caramelized seasonal vegetables. This asian-inspired chicken (gluten-free) ready in about 35 minutes pairs bone-in, skin-on chicken thighs, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, bone-in, skin-on chicken thighs
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 tbsp, minced ginger
- 2 cups (broccoli, carrots, bell peppers), cut into 1-inch pieces mixed vegetables
- 2 tbsp vegetable oil
- to taste black pepper
Instructions
- Step 1: Pat 1.5 lbs chicken thighs dry with paper towels and season with black pepper. In a bowl, whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tbsp minced ginger until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken thighs skin-side down and cook for 5 minutes until golden brown, then flip and cook for 3 minutes more.
- Step 3: Pour the soy glaze mixture over the chicken, add 2 cups mixed vegetables, and bring to a gentle simmer.
- Step 4: Cover and cook for 15 minutes until chicken is cooked through and vegetables are tender with slight caramelization.
- Step 5: Remove chicken and vegetables from skillet, transfer sauce to a small saucepan, and simmer for 2 minutes until slightly thickened. Drizzle over chicken and vegetables before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Glazed Chicken Thighs with Roasted Vegetables take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Soy-Glazed Chicken Thighs with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Soy-Glazed Chicken Thighs with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Soy-Glazed Chicken Thighs with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Soy-Glazed Chicken Thighs with Roasted Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for busy weeknights—tender chicken and veggies roasted in under 30 minutes. Will make again!
- ★★★★★
My family devoured these! The soy glaze stuck perfectly to the chicken, and the veggies caramelized beautifully.
- ★★★★★
Authentic flavor without overpowering garlic. The glaze was sticky and delicious on the thighs.
