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A close up of honey soy chicken with lemon slices
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5 from 1 vote

One Sheet Pan Honey Soy Chicken with Bok Choi

One Sheet Pan Honey Soy Chicken Thighs with Baby Bok Choi is an easy, gluten-free, low carb meal, ideal for busy weekdays. These Asian chicken thighs are tender, juicy, and finger-licking good! 
Keywords:honey soy chicken
Prep Time 10 minutes
Cook Time 35 minutes
15 minutes
Total Time 45 minutes
Servings 9
Calories338 kcal


  • 5 pounds chicken thighs (bone-in, and skin-on or off) (or 8-9 thighs)
  • salt and pepper to taste
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 4 tbsp peanut oil (or vegetable oil)
  • 4 tbsp rice vinegar (or white wine vinegar)
  • 1 tsp ground ginger
  • 3 garlic cloves, minced
  • 1 lemon, sliced (optional)
  • 2 baby bok choi (or other vegetable of your choice) (washed and cut in half)
  • 2 tbsp green onions, chopped
  • 1 tbsp toasted sesame seeds


  • Preheat oven to 425 F. Either spray a large sheet pan with No Stick Cooking Spray, or line pan with aluminum foil.  Season chicken thighs with salt and pepper and divide thighs into two Ziploc or plastic bags; reserve. 
  • In a small bowl, whisk together honey, soy, oil, rice vinegar, ginger powder, and minced garlic until homogeneous. Reserve 1/3 of the mixture to use later.
  • Then, divide remaining 2/3 between the two plastic bags, close bags, and shake enough so that thighs are covered with the mixture. Let marinade for 15-30 minutes at room temp, or overnight in the refrigerator.
  • Remove thighs from the bags and arrange them onto sheet pan, along with lemon slices. Pour about 1/2 cup water into the sheet pan, distributing all over. This will help prevent chicken from drying out. 
  • Bake for about 25 minutes. Meanwhile, brush reserved honey soy mixture over baby bok choi, and season them with salt and pepper. 
  • Remove sheet pan from oven after those 25 minutes and arrange bok choi in a single layer between the chicken thighs. Bake for an additional 8-10 minutes. Although not necessary, if desired place sheet pan under broiler to brown chicken skin for about 2 minutes. Watch it carefully!
  • Top chicken and bok choi with remaining reserved honey soy mixture, green onions, and sesame seeds. Serve hot and enjoy! 

Recipe Notes

Love one sheet pan meals? Try our Honey Mustard Chicken


Calories: 338kcal | Carbohydrates: 25g | Protein: 30g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 856mg | Potassium: 437mg | Sugar: 23g | Vitamin A: 50IU | Vitamin C: 7.1mg | Calcium: 33mg | Iron: 1.9mg
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