Go Back
For the star of the show, you need: - 1 lb chicken thighs, boneless and skinless - 1/2 cup teriyaki sauce - 1 tablespoon sesame oil These ingredients create a juicy and flavorful base for your dish. The veggies add color and nutrition. Here’s what I suggest: - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 carrot, julienned These vegetables roast well and complement the chicken beautifully. For a finishing touch, consider these garnishes: - 1 tablespoon sesame seeds - 2 green onions, chopped They add crunch and a fresh burst of flavor. First, set your oven to 400°F (200°C). This helps the chicken cook well. Line a large sheet pan with parchment paper. This step makes cleanup quick and easy. In a bowl, mix together the teriyaki sauce, sesame oil, garlic powder, ground ginger, and black pepper. This blend gives flavor to the chicken. Pour half of this marinade over the chicken thighs in another bowl. Make sure they are fully coated. Set aside the rest of the marinade for later. On your prepared sheet pan, lay out the broccoli, red bell pepper, yellow bell pepper, and carrots. These colorful veggies add crunch and taste. Drizzle them with olive oil and a pinch of salt. Toss everything until the veggies are nicely coated in oil. Next, place the marinated chicken thighs on the sheet pan with the veggies. Spread them out evenly. Roast in your preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The veggies should be tender and a bit caramelized. During the last 5 minutes, brush the remaining teriyaki marinade over the chicken. This adds extra flavor. Once done, take the pan out and let it rest for a few minutes. Finally, sprinkle sesame seeds and chopped green onions on top before serving. Enjoy your meal! To get juicy chicken, start with boneless, skinless thighs. They cook evenly and stay moist. Marinate the chicken for at least 30 minutes. This helps it soak up all the teriyaki flavor. When roasting, check the chicken's internal temperature. It should reach 165°F (75°C). If you don’t have a meat thermometer, cut into the thickest part. The juices should run clear, not pink. For this dish, I love using broccoli, red and yellow bell peppers, and carrots. Broccoli adds crunch and color. Bell peppers bring sweetness and brightness. Carrots add a nice texture and slight earthiness. Cut the veggies evenly. This ensures they roast at the same rate. You can also try other vegetables like snap peas or zucchini. Just make sure they are cut similarly. To boost the teriyaki taste, brush on extra marinade during the last five minutes of roasting. This gives the chicken a glossy finish. Adding sesame oil to the marinade deepens the flavor. You can also include garlic powder and ground ginger for a fragrant touch. For an extra kick, sprinkle some chili flakes before serving. Garnishing with sesame seeds and green onions brightens the dish and adds a nice crunch. {{image_2}} You can switch up the protein in this dish. Chicken thighs are tasty, but try chicken breasts for a leaner choice. You can also use shrimp for a quick cook. Just keep an eye on them in the oven! Tofu is a great option for a plant-based dish. Press and cube the tofu before marinating. It will soak up the flavor well. Feel free to mix and match your veggies. Broccoli is a great choice, but snap peas and asparagus add a nice crunch. Try sweet potatoes for a hearty twist. Carrots are sweet, but zucchini or mushrooms can give a new flavor. Use what you have on hand. This dish is all about making it your own. If you want a change from teriyaki, you have options. Soy sauce with honey gives a sweet and salty taste. BBQ sauce is perfect for a smoky flavor. For a spicy kick, try sriracha mixed with soy sauce. You can even use a citrus glaze for a fresh touch. These swaps keep the dish exciting and fun! After a tasty meal, let the leftover chicken and veggies cool down. Place them in an airtight container. Store it in the fridge for up to three days. This way, you can enjoy the flavors again without cooking! To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Spread the leftovers on a baking sheet. Heat for about 10-15 minutes, until warm. If you use a microwave, place the chicken and veggies on a safe plate. Heat for 1-2 minutes, checking that it’s hot throughout. If you want to save some for later, freezing works great. Place the cooled chicken and veggies in a freezer-safe bag. Squeeze out as much air as you can. Label the bag with the date. You can freeze it for up to three months. When ready to eat, thaw in the fridge overnight before reheating. To make teriyaki sauce at home, mix soy sauce, honey, and rice vinegar. Add minced garlic and ginger for flavor. Heat it on the stove until it thickens. This sauce enhances your dish with a sweet and savory taste. Yes, you can use frozen vegetables. They save time and still taste good. Just remember to adjust the cooking time slightly. Frozen veggies may need a few extra minutes to cook through. Serve the teriyaki chicken with rice or quinoa. You can also pair it with a simple salad. These sides balance the flavors and make a complete meal. Yes, this dish is great for meal prep. You can cook it in advance and store it in containers. Just reheat it when you're ready. It keeps well in the fridge for a few days. You now have a simple guide for Sheet-Pan Teriyaki Chicken. We covered key ingredients, easy steps, and essential tips. You learned how to marinate chicken and select tasty veggies. This dish is flexible; feel free to switch proteins or veggies as you like. Don’t hesitate to store leftovers or freeze them for later. With these tips, you can make a delicious meal that’s great for any occasion. Enjoy cooking and savouring your tasty creation!

Sheet-Pan Teriyaki Chicken with Roasted Veggies

Looking for a delicious and easy weeknight meal? Try this Sheet-Pan Teriyaki Chicken with Roasted Veggies recipe! This one-pan wonder features juicy chicken thighs paired with vibrant veggies, all drizzled in a savory teriyaki sauce. Perfect for busy nights, this dish is not only flavorful but also quick to prepare. Click through to explore this mouthwatering recipe and bring a taste of the tropics to your dinner table! #TeriyakiChicken #SheetPanDinner #HealthyRecipes #EasyCooking
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken thighs, boneless and skinless

1/2 cup teriyaki sauce

1 tablespoon sesame oil

2 cups broccoli florets

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 carrot, julienned

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon ground ginger

1/4 teaspoon black pepper

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.

    In a mixing bowl, combine the teriyaki sauce, sesame oil, garlic powder, ground ginger, and black pepper. Pour half of the marinade over the chicken thighs in a separate bowl, ensuring they are well coated. Set the remaining marinade aside.

      On the prepared sheet pan, arrange the broccoli, red bell pepper, yellow bell pepper, and carrots. Drizzle with olive oil and sprinkle with a pinch of salt. Toss the veggies until they are evenly coated.

        Place the marinated chicken thighs on the sheet pan among the vegetables.

          Roast in the preheated oven for 25-30 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C), and the veggies are tender and slightly caramelized.

            During the last 5 minutes of cooking, brush the remaining teriyaki marinade over the chicken for an added flavor boost.

              Once done, remove the pan from the oven and let it rest for a few minutes.

                Garnish with sesame seeds and chopped green onions before serving.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4