Honey Soy Chicken Tray Bake

Sticky, glossy honey soy chicken baked on one tray – easy enough for a Wednesday, good enough to rival your favourite takeaway.

There is nothing more satisfying – and truly needed on a chaotic weeknight – than arranging a handful of ingredients on a tray, sliding it into the oven, then pulling it out 30 minutes later to find dinner done. And not just “done”, but beautifully caramelised and smelling like you’ve tried much harder than you actually have.

I’ll admit, tray bakes (sheet-pan dinners) haven’t always delivered for me. I’ve had the watery sauce, the undercooked chicken, the vegetables that somehow turn stringy instead of tender. But this Honey Soy Chicken Tray Bake recipe is the one that finally gets it right. It uses boneless chicken thighs – quick to prepare, budget-friendly and easy to cook (a little longer in the oven and they won’t dry out). You can use them skin-on or skinless, and because they cook fast and stay juicy, they’re perfect for high-heat roasting. Toss them in the marinade, place them on the tray, and they just do their thing.

The high heat thickens the honey soy glaze, the chicken caramelises around the edges, and the broccolini (tenderstem broccoli) goes in at just the right time so it’s perfectly cooked – not limp. Everything finishes together, glossy and balanced.

It’s mild, comforting and completely family-friendly, but you can make it feel a little extra with sesame seeds, fresh chilli and coriander (cilantro). The ingredients are simple supermarket staples – nothing complicated – and you know exactly what you’re feeding your family. Serve it over jasmine rice, spoon it over noodles, or pack it up for leftovers the next day. It reheats beautifully and still tastes like a proper fakeaway.This is the kind of weeknight dinner that makes you feel quietly accomplished. One tray. Minimal prep. Maximum payoff.

Can I use chicken breast instead?

Yes – but here’s the honest answer. Boneless chicken thighs (skin on or off) are ideal for this Honey Soy Chicken Tray Bake. They’re forgiving, stay juicy, and caramelise beautifully in the sticky glaze.

If you want to use boneless, skinless chicken breast, you absolutely can – just prepare it properly:

• Slice each chicken breast horizontally into 2–3 fillets (about 1.5 cm/1/2 inch thick). Don’t leave them whole – they’ll take too long to cook and won’t absorb the sauce properly.
• Toss the sliced chicken in the honey soy marinade exactly as written.
• Arrange it on the tray in a single layer, just like the thighs.
• Bake for 18–20 minutes total, adding the broccolini (tenderstem broccoli) in the final 8 minutes as per the recipe.

Because chicken breast is leaner, it won’t caramelise quite as deeply and it won’t be as tender as thigh. That’s normal. You may want to grill (broil) it for 1–2 minutes at the end to encourage extra colour. It will still be delicious – just slightly less juicy and forgiving than thigh. If you’re cooking for a crowd or want guaranteed flavour and texture, thigh is the safer choice.

Is this recipe family-friendly?

Yes – it’s mild, savoury-sweet and very approachable for kids. There’s no heat in the base recipe. If you love spice, simply add fresh chilli on top or a drizzle of chilli oil when serving. It’s easy to customise at the table without changing the whole tray.

Can I make this Honey Soy Chicken Tray Bake with other vegetables?

Yes – but timing matters. In this recipe, the red onion goes in at the beginning with the chicken, but the broccolini (tenderstem broccoli) is added in the final 8–10 minutes of cooking. This is intentional. Tender green vegetables cook quickly, and if they go in from the start, they’ll overcook and turn soft.

If swapping vegetables, follow this guide:

• Add at the start (with the chicken) –red onion, capsicum (bell pepper) wedges, thick zucchini (courgette) rounds.
• Add in the last 8–10 minutes – broccoli florets, green beans, snow peas (mangetout).
• If using firmer vegetables like carrots –slice them very thinly and add them at the beginning so they have enough time to cook through.

The key is thinking about how long each vegetable needs in a hot oven. Anything tender and green goes in at the end so it stays vibrant and perfectly cooked – not stringy or limp.

What else can I serve with Honey Soy Chicken Tray Bake?

Jasmine rice is the classic – it soaks up that sticky honey soy glaze beautifully – but you’ve got plenty of options if you want to switch it up.

For a similar fluffy texture:

• Basmati rice
• Brown rice (for extra fibre and a slightly nuttier flavour)

If you’re looking for something higher in protein or fibre:

• Quinoa
• Lentils (I love canned brown lentils tossed with a little olive oil and salt)
• A quinoa–lentil mix

If you want to keep things lighter:

• Cauliflower rice
• Shredded cabbage
• Zucchini (courgette) noodles
• A crunchy Asian-style slaw dressed with rice vinegar and sesame oil

The chicken is also delicious spooned over:

• Soba noodles
• Udon noodles
• Rice vermicelli noodles
• Mashed sweet potato

If you enjoyed Honey Soy Chicken Tray Bake, I think you’ll love

Honey Garlic Chicken Thighs Recipe
One-pan Satay-style Chicken and Rice Recipe
Crispy Honey Soy Chicken Recipe
Honey Soy Chicken Soba Noodle Bowl Recipe
Honey Soy Chicken Banh Mi Recipe

Honey Soy Chicken Tray Bake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Honey Soy Chicken Tray Bake recipe is a true one-pan weeknight dinner made with simple supermarket ingredients. Juicy caramelised chicken, tender vegetables and a sticky honey soy glaze all bake together in the tray (sheet pan) in under 30 minutes. Family-friendly, minimal prep, and perfect for leftovers – it’s fakeaway flavour without the fuss.

• Total Time: 40 minutes
• Yield: Serves 4

Ingredients

Scale 1x2x3x

Sauce

• 1 tbsp cornflour (cornstarch)
• 2 tbsp water
• 1 tbsp freshly minced garlic
• 1 tsp freshly grated ginger
• ¼ cup (60 ml) light soy sauce
• 1 tbsp dark soy sauce
• ¼ cup (60 g) honey
• 1 tbsp rice wine vinegar
• ½ tsp freshly cracked black pepper
• 1 tbsp sesame oil
• 1 tbsp light olive oil or neutral oil of choice
• 6 boneless chicken thighs (skin on or off) (see the FAQ section if you want to use chicken breast)
• 2 red onions, sliced into thin wedges
• 1 large bunch broccolini (tenderstem broccoli), trimmed

To Serve 

• Sesame seeds
• Fresh chilli, finely sliced (optional)
• Coriander (cilantro) sprigs

Cook Mode Toggle on to prevent your screen from locking.

Instructions

1. Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
2. Make the sauce – In a large bowl, whisk the cornflour with the water until smooth. Add the garlic, ginger, light and dark soy sauce, honey, rice wine vinegar, black pepper, sesame oil and olive oil to the bowl. Stir to combine. Add the chicken and toss to coat in the marinade. Set aside.
3. Assemble the tray – Arrange the onion wedges on a large, non-stick baking tray. Arrange the chicken thighs on top, skin-side up if using skin-on. Pour all the remaining sauce from the bowl over the chicken and onion.
4. Bake – Bake for 20 minutes. Remove from the oven, scatter the broccolini around the chicken, gently tossing it through the sauce at the base of the tray. Return to the oven for another 8 minutes, or until the chicken is cooked through and caramelised around the edges. Grill (broil) on high for 2 minutes for extra caramelisation.
5. Finish – Sprinkle with sesame seeds, fresh chilli (if using) and coriander sprigs.
6. Serve – Serve heaped on rice or your favourite accompaniment (see the FAQ section for ideas).

Notes

Make Ahead

Marinate the chicken and store it in an airtight container in the fridge up to 24 hours prior to cooking. You can also prepare the whole meal ahead of time – see the leftover instructions below.

Leftovers

Refrigerate the chicken and vegetables together in an airtight container for up to 3 days. Store the rice separately for best texture. Not suitable to freeze (note technically it can be frozen for up to 2 months – but because this isn’t a super saucy dish, I found the broccolini (tenderstem broccoli) released a lot of water and the chicken wasn’t as juicy during reheating).

• Author: Nicole
• Prep Time: 10 minutes (includes making the marinade and assembling the tray)
• Cook Time: 28 minutes
• Category: Chicken, Fakeaway, Family Favourites, One-pot
• Method: Oven-baked, sheet pan, Tray Bake
• Cuisine: Asian-inspired