Baked Chicken

If you’re craving juicy, flavorful chicken with a sticky, golden glaze, this Baked Chicken recipe is going to be your new favorite dinner. It’s made with tender chicken thighs coated in a sweet and savory honey soy sauce that caramelizes beautifully in the oven. The best part? Everything bakes together in one pan — no marinating, no fuss, just simple ingredients that deliver big flavor.

Perfect for busy weeknights or weekend family dinners, this dish gives you restaurant-style results right at home. The aroma of roasted garlic, soy, and honey will fill your kitchen and make everyone rush to the table!

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: No long prep time or fancy steps — just mix, bake, and enjoy.
• Simple Ingredients: Everyday pantry staples like soy sauce, honey, and garlic make magic happen.
• Perfect for Any Occasion: Ideal for family dinners, meal prep, or impressing guests with minimal effort.
• Unbelievably Delicious: The glaze turns sticky and glossy, coating every piece of chicken in flavor.
• One-Pan Wonder: Less cleanup, more time to enjoy your meal.

This baked chicken stands out because of its balanced honey-soy glaze — sweet, salty, garlicky, and a little tangy — that thickens beautifully as it bakes. Every bite is juicy, flavorful, and deeply satisfying.

Ingredients Needed

For the Chicken

• 1.2 kg / 2.4 lb bone-in, skin-on chicken thighs or drumsticks (about 5–6 pieces) – juicy cuts that stay tender while baking.
• 1 red onion, peeled and cut into wedges – adds sweetness and depth.

For the Honey Soy Glaze

• 3 cloves garlic, finely minced – fresh garlic gives a rich, aromatic kick.
• 3 tablespoons honey – for a glossy, sticky glaze.
• 3 tablespoons soy sauce – adds saltiness and umami.
• 1 tablespoon apple cider vinegar (or white vinegar) – balances the sweetness.
• 1 teaspoon sesame oil – brings a subtle nutty flavor.
• ½ teaspoon black pepper – adds a little warmth.

For Garnish (Optional)

• Sesame seeds – for a pretty crunch.
• Fresh coriander (cilantro) or chopped green onions, parsley, or chives – to add a burst of color and freshness.

How to Make Baked Chicken

Step 1: Preheat the Oven

Set your oven to 200°C / 390°F (180°C fan). Preheating ensures the chicken cooks evenly and the glaze caramelizes nicely.

Step 2: Prepare the Baking Dish

Line a baking dish with foil and then baking paper. This makes cleanup a breeze and helps prevent sticking. Choose a dish that fits the chicken comfortably — not too snug (the glaze needs room to bubble and thicken), but not too spaced apart either (to prevent it from drying out).

Step 3: Make the Honey Soy Glaze

In a small bowl, whisk together honey, soy sauce, vinegar, sesame oil, garlic, and black pepper until smooth. This creates a beautiful balance of sweet, salty, and tangy flavors.

Step 4: Assemble the Chicken

Place the red onion wedges and chicken pieces in your prepared baking dish, skin side down. Pour the glaze all over the top, making sure each piece gets coated.

💡 Tip: Give everything a gentle toss or use a spoon to spread the glaze evenly.

Step 5: Bake — First Round

Bake the chicken for 25 minutes, then carefully remove the pan and turn each piece over so the skin side is facing up. This ensures the chicken cooks evenly and the glaze begins to caramelize.

Step 6: Bake — Second Round

Return to the oven and bake for another 25–35 minutes, or until the chicken is beautifully browned and the glaze is thick and sticky.

Check for Doneness: The internal temperature should reach 75°C / 165°F, and the juices should run clear.

Step 7: Finish the Glaze (Optional)

If the glaze hasn’t thickened to your liking, remove the chicken from the pan and return the sauce to the oven for a few minutes. It will reduce quickly into a syrupy consistency.

Step 8: Coat and Serve

Once done, roll or “squidge” the chicken around in the glaze so it’s completely covered. Spoon a bit more glaze over the top for extra shine.

Serve hot with steamed rice and greens — and sprinkle with sesame seeds and fresh herbs before serving.

Serving and Storage Tips

Serving Ideas

• Serve this baked chicken with fluffy jasmine rice or coconut rice to soak up the delicious glaze.
• Add a side of steamed broccoli, bok choy, or stir-fried vegetables for a balanced meal.
• For a casual twist, shred the baked chicken and serve it in lettuce wraps or rice bowls.

Storage

• Refrigerate: Let leftovers cool, then store in an airtight container for up to 4 days.
• Freeze: Place in a freezer-safe bag or container for up to 2 months.
• Reheat: Warm gently in the oven at 180°C (350°F) or in the microwave until heated through. Add a splash of water if the glaze thickens too much.

Helpful Notes

• Chicken Choice: Bone-in, skin-on pieces give the best flavor and moisture. You can use boneless thighs, but reduce baking time by about 10–15 minutes.
• Don’t skip the vinegar! It balances the sweetness of honey and makes the glaze pop.
• Want it spicy? Add ½ teaspoon of chili flakes or a drizzle of sriracha to the glaze.
• Glaze Tip: The glaze will look thin at first, but it thickens beautifully as it bakes — patience pays off!
• Serving for a crowd: Double the recipe and use a large roasting pan; just make sure pieces aren’t overlapping.

Conclusion

This Baked Chicken recipe is the perfect mix of simple and spectacular. With its golden, sticky honey soy glaze and tender meat, it’s a dish that always impresses — yet it’s so easy to make. Whether you’re cooking for family, friends, or just yourself, it’s comfort food that never disappoints.

If you try this recipe, don’t forget to leave a comment and star rating below! I’d love to hear how it turned out.
What twist did you add — extra spice, different herbs, or maybe a side dish that paired perfectly? Share your version with us!
And if you loved it, please share this recipe on Pinterest or Facebook so others can enjoy it too.

Frequently Asked Questions (FAQ)

Can I use boneless chicken?

Yes! Boneless thighs or breasts work well. Just reduce the baking time to about 30–35 minutes total to avoid overcooking.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free soy sauce or tamari instead of regular soy sauce, and you’re good to go.

Can I use other cuts of chicken?

Yes, drumsticks, wings, or even a whole spatchcock chicken will work — just adjust cooking time based on size and thickness.

Why didn’t my glaze thicken?

If your glaze is too runny, pop the pan back in the oven (without the chicken) for a few extra minutes. It thickens quickly as it reduces.

Is this recipe freezer-friendly?

Definitely. Store cooled chicken with its glaze in airtight containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating.