Description
A quick and delicious weeknight dinner featuring crispy roasted chicken thighs and vegetables tossed in a homemade sweet and savory teriyaki glaze, all cooked on a single sheet pan for easy cleanup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 2 cups broccoli florets
- 1 large red bell pepper, chopped
- 1 medium red onion, sliced into wedges
- 1/4 cup soy sauce (or tamari for gluten-free)
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame seeds (optional, for garnish)
- 2 green onions, sliced thinly (optional, for garnish)
- 1/2 teaspoon red pepper flakes (optional, for heat)
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, cornstarch, and water until the cornstarch is dissolved.
- Line a large baking sheet with parchment paper.
- Place chicken pieces and vegetables on the pan in a single layer, ensuring they are not overcrowded.
- Drizzle half of the teriyaki sauce over the chicken and veggies, then toss to coat evenly. Reserve the remaining sauce.
- Roast in the preheated oven for 15 minutes.
- Remove the pan from the oven and flip the chicken pieces and toss the vegetables.
- Drizzle the remaining teriyaki sauce over everything.
- Return to the oven and roast for another 5-10 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and edges are caramelized.
- Remove from oven and let cool for 2 minutes.
- Garnish with toasted sesame seeds and sliced green onions. Serve immediately with steamed rice or cauliflower rice.
Notes
Do not crowd the pan to ensure the chicken and vegetables roast rather than steam. Cut ingredients into uniform sizes for even cooking. Use fresh ginger and garlic for the best flavor. The sauce thickens as it cools; add a splash of water when reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 320
- Sugar: 16
- Sodium: 680
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 22
- Fiber: 3
- Protein: 28
Keywords: sheet pan dinner, teriyaki chicken, easy weeknight meals, healthy chicken recipes, one pan meals, better than takeout, gluten-free option