One Sheet Pan Honey Soy Chicken with Bok Choi Recipe

If you are looking for a recipe that brings together sweet, savory, and fresh flavors with minimal fuss, this One Sheet Pan Honey Soy Chicken with Bok Choi is an absolute winner. Imagine tender, juicy chicken thighs glazed in a luscious honey soy marinade, roasted alongside crisp-tender bok choi all on the same pan for easy cleanup and maximum flavor harmony. This dish perfectly balances the rich umami of soy, the natural sweetness of honey, and the gentle bite of ginger and garlic, creating a comforting yet vibrant meal the whole family will love.

Ingredients You’ll Need

The secret to this One Sheet Pan Honey Soy Chicken with Bok Choi lies in its simple but powerful ingredients. Each component adds depth, brightness, or texture, making the dish effortlessly delicious while keeping your prep quick.

• Chicken thighs (bone-in, skin-on or off): Provide juicy, flavorful protein that stays tender through roasting.
• Salt and pepper: Essential for seasoning and enhancing the natural flavors of the chicken and veggies.
• Honey: Adds a natural sweetness that caramelizes beautifully during roasting.
• Soy sauce: Brings that rich umami and salty depth, pairing perfectly with honey.
• Peanut oil (or vegetable oil): Helps crisp the chicken skin and meld the marinade ingredients.
• Rice vinegar (or white wine vinegar): Introduces a subtle tang to balance the sweetness.
• Ground ginger: Adds warmth and a pinch of spice to the marinade.
• Garlic cloves, minced: Infuses the dish with aromatic pungency.
• Lemon slices (optional): Brightens the overall flavor and adds a hint of citrus complexity.
• Baby bok choi (washed and halved): Offers a mild, crunchy green element with a slight bitterness to counterbalance the glaze.
• Green onions, chopped: Used as a fresh garnish for color and a mild onion flavor.
• Toasted sesame seeds: Sprinkle over at the end for nutty aroma and delightful crunch.

How to Make One Sheet Pan Honey Soy Chicken with Bok Choi

Step 1: Prepare and Marinate the Chicken

First things first, preheat your oven to 425 degrees Fahrenheit and prepare your sheet pan by spraying it with non-stick spray or lining it with foil for easy cleanup. Season the chicken thighs generously with salt and pepper and divide them into two separate plastic bags. Now, whisk together honey, soy sauce, peanut oil, rice vinegar, ground ginger, and minced garlic in a small bowl to create your marinade. Save a third of this mixture for later. Pour the remaining two-thirds into the bags with chicken, seal, and shake gently to coat every piece. Let the flavors soak in for at least 15-30 minutes at room temperature, or if you have time, marinate overnight in the fridge for extra depth.

Step 2: Arrange Chicken and Start Baking

Take the chicken out of the marinade bags and place the thighs on your prepared sheet pan, spacing them out comfortably. Nestle lemon slices among the chicken pieces to impart subtle citrus notes while cooking. Pour about half a cup of water over the pan to keep the chicken moist and prevent it from drying out during roasting. Pop the pan in the oven and bake for approximately 25 minutes. This is when your kitchen starts smelling absolutely divine!

Step 3: Prepare and Add Bok Choi

While the chicken roasts, brush the reserved marinade over the baby bok choi halves and season them lightly with salt and pepper. Once the initial 25 minutes are up, carefully remove the sheet pan and tuck the bok choi pieces between the chicken thighs in a single layer. The bok choi will steam and slightly char, picking up those amazing juices. Return everything to the oven for an additional 8 to 10 minutes to finish cooking both the chicken and the greens.

Step 4: Finish and Broil for Perfect Browning

If you love crispy chicken skin, this step is for you! After the final bake, place the sheet pan under the broiler for 1-2 minutes—watching like a hawk to avoid burning—to get that irresistible golden brown finish on your chicken. Then, drizzle the remaining reserved honey soy mixture over the chicken and bok choi, sprinkle chopped green onions and toasted sesame seeds on top, and get ready to dig in!

How to Serve One Sheet Pan Honey Soy Chicken with Bok Choi

Garnishes

Adding fresh green onions and toasted sesame seeds at the end brings visual appeal and an extra layer of flavor that makes every bite sing. You can also toss on a few fresh cilantro leaves or a squeeze of fresh lime juice for a bright lift if you like. These little touches turn a simple sheet pan meal into something special without extra work.

Side Dishes

The beauty of One Sheet Pan Honey Soy Chicken with Bok Choi is that it can stand alone, but it pairs wonderfully with steamed jasmine rice or fluffy quinoa to soak up that sticky, flavorful marinade. For extra veggies, try a crunchy cucumber salad or quick pickled carrots on the side to add contrast in texture and freshness.

Creative Ways to Present

For a casual dinner, serve everything directly from the sheet pan on the table so everyone can help themselves. Alternatively, create plated meals layering rice, chicken, and bok choi, garnished with green onions and sesame seeds for a restaurant-style touch. Wrapping some of the chicken and bok choi in lettuce cups with a drizzle of sauce also makes for a fun handheld option perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover One Sheet Pan Honey Soy Chicken with Bok Choi in an airtight container in the refrigerator. It will keep well for 3 to 4 days, making it a fantastic option for quick lunches or easy dinners throughout the week.

Freezing

If you’d like to save portions for longer, you can freeze the cooked chicken and bok choi in a tightly sealed container or freezer bag for up to 2 months. Keep in mind that bok choi’s texture might soften after freezing, but the flavors will remain delicious.

Reheating

To reheat, thaw frozen portions in the refrigerator overnight if frozen, then warm in an oven at 350 degrees Fahrenheit until heated through, about 15-20 minutes. Alternatively, gently microwave leftovers covered to maintain moisture, stirring once or twice for even heating. Avoid overcooking to keep the chicken juicy.

FAQs

Can I use chicken breasts instead of thighs for this recipe?

You can, but chicken breasts tend to dry out faster when roasted. If you prefer breasts, consider marinating longer and watch cooking time closely to avoid overcooking. Bone-in thighs, as in the original recipe, are ideal for juicy results.

Is bok choi necessary, or can I substitute another vegetable?

Bok choi adds a lovely mild bitterness and crunch, but feel free to swap it with vegetables like baby spinach, snap peas, or even broccolini depending on your preference or what you have on hand.

How long should I marinate the chicken?

Marinating for at least 15-30 minutes works well, but for deeper flavors, an overnight marinade in the refrigerator is perfect. Just be sure to bring the chicken back to room temperature before roasting for even cooking.

Can I make this recipe gluten-free?

Yes! Make sure to use a gluten-free soy sauce or tamari, and confirm that your other ingredients do not contain gluten. This simple swap keeps the recipe safe for gluten-sensitive diners.

Is the lemon slice optional?

Absolutely. Lemon slices add brightness and subtle acidity, but the dish is delicious without them if you don’t have a lemon on hand or prefer to keep it simpler.

Final Thoughts

There is something so satisfying about throwing together a dinner that requires minimal cleanup but delivers maximum flavor — and that is exactly what you get with One Sheet Pan Honey Soy Chicken with Bok Choi. Whether you’re a busy weeknight cook or just craving a dish that feels like a cozy celebration, this recipe is a true keeper. I can’t wait for you to try it and make it your own!

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