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Teriyaki Chicken Sheet Pan

A delicious one-pan meal featuring tender chicken thighs coated in a savory-sweet teriyaki sauce, complemented by roasted vegetables and sesame seeds.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 pounds Chicken Thighs, boneless and skinless
  • 1 each red Bell Pepper, sliced
  • 1 each yellow Bell Pepper, sliced
  • 2 cups Broccoli Florets
  • 1 large Carrot, sliced
  • 3 stalks Green Onions, chopped
  • 1/2 cup Teriyaki Sauce (store-bought or homemade)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Sesame Seeds, for garnish
  • to taste Salt and Pepper

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, combine the chicken thighs with olive oil, salt, pepper, and half of the teriyaki sauce. Toss to thoroughly coat.
  3. On a large sheet pan, spread out the sliced bell peppers, broccoli florets, and carrots. Drizzle with olive oil and season with salt and pepper. Toss to combine.
Cooking
  1. Push the vegetables to the sides of the sheet pan, creating space in the center. Place the marinated chicken thighs in this space, skin-side up.
  2. Drizzle the remaining teriyaki sauce over the chicken, ensuring it's evenly coated. Bake for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.
Serving
  1. Remove from the oven, sprinkle with sesame seeds and chopped green onions, and serve warm. Enjoy with steamed rice for a complete meal!

Notes

Substitute chicken thighs with boneless chicken breasts for a leaner option. Add your favorite vegetables like snap peas or zucchini for added color and nutrition. Avoid overcrowding the pan to get crispy bites. Check that chicken reaches 165°F (73.8°C) for safe consumption.