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Easy Crispy Sheet Pan Teriyaki Chicken Recipe with Vegetables for Perfect Weeknight Dinner

crispy sheet pan teriyaki chicken - featured image
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A quick and easy sheet pan recipe featuring crispy skin-on chicken thighs roasted with colorful vegetables and a homemade teriyaki glaze, perfect for fuss-free weeknight dinners.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
  • 1 tablespoon olive oil (or avocado oil)
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup low-sodium soy sauce
  • 2 tablespoons honey (or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 teaspoon cornstarch mixed with 2 teaspoons water
  • 1 medium red bell pepper, sliced
  • 1 small head of broccoli, cut into florets
  • 1 medium carrot, sliced thinly on a bias
  • 1 small red onion, cut into wedges
  • 2 green onions, sliced for garnish (optional)
  • 1 tablespoon toasted sesame seeds (for garnish)

Instructions

  1. Preheat the oven to 425°F (220°C). Lightly oil a rimmed sheet pan to prevent sticking.
  2. In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until honey is dissolved. Set aside. Keep cornstarch slurry separate for later.
  3. Pat chicken thighs dry with paper towels. Rub with olive oil and season generously with salt and pepper on both sides. Place chicken skin-side down on the oiled sheet pan.
  4. Roast chicken in the oven for 20 minutes without opening the door.
  5. While chicken roasts, toss bell pepper, broccoli, carrot, and red onion with a drizzle of olive oil and a pinch of salt and pepper.
  6. After 20 minutes, remove the pan carefully. Arrange vegetables around the chicken and flip chicken pieces skin-side up.
  7. Drizzle half of the teriyaki sauce evenly over the chicken and vegetables.
  8. Return the sheet pan to the oven and roast for another 15-18 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender with browned edges.
  9. Meanwhile, pour the remaining teriyaki sauce into a small saucepan. Add the cornstarch slurry and cook over medium heat, whisking frequently until the sauce thickens and becomes glossy, about 2-3 minutes.
  10. Once chicken and vegetables are done, brush the thickened teriyaki glaze generously over them.
  11. Sprinkle with sliced green onions and toasted sesame seeds.
  12. Let the chicken rest for 5 minutes before serving. Serve warm, optionally with steamed rice or noodles.

Notes

Pat chicken skin dry before oiling to ensure crispiness. Use a hot oven (425°F) for caramelization. Add teriyaki sauce in two stages to avoid soggy skin. Do not overcrowd the pan to prevent steaming. Broil for 1-2 minutes if skin needs extra crisping. Substitute tamari for soy sauce for gluten-free option. Vegetables can be swapped seasonally.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, crispy chicken, roasted vegetables, easy weeknight meal, one pan dinner, homemade teriyaki sauce

Find it online: https://emmayum.com/easy-crispy-sheet-pan-teriyaki-chicken-recipe-with-vegetables-for-perfect-weeknight-dinner/