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Sheet Pan Teriyaki Chicken & Veggies Savory Dinner

by on March 28, 2025

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Are you craving a quick, tasty dinner? Look no further! My Sheet Pan Teriyaki Chicken & Veggies recipe is perfect for busy nights. It combines tender chicken and colorful veggies, all roasted together in one pan. The sweet and savory teriyaki sauce ties it all together, making dinner a breeze. Ready to impress your family with this easy, delicious dish? Let’s get started!

- 1.5 lbs boneless, skinless chicken thighs - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 carrot, thinly sliced into rounds - 1 cup snap peas, trimmed - 1 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame seeds, for garnish - Fresh chopped green onions, for garnish - 3 tablespoons olive oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, minced The key to this dish is using fresh chicken and vibrant vegetables. Chicken thighs work best as they stay juicy when cooked. Broccoli, bell peppers, carrots, and snap peas give a nice mix of colors and tastes. The teriyaki sauce ties it all together, adding sweet and savory notes that everyone loves. Olive oil helps the veggies roast nicely. Garlic and ginger add depth to the flavor. You can use store-bought teriyaki sauce for ease, or make your own for a fresh twist. Consider topping with sesame seeds and green onions for a lovely finish. These little extras bring crunch and color, making your meal pop. {{ingredient_image_2}} - Preheat the Oven Start by preheating your oven to 400°F (200°C). This heat helps roast the chicken and veggies perfectly. - Make the Marinade In a medium bowl, whisk together the teriyaki sauce, minced garlic, minced ginger, and a bit of salt and pepper. This marinade gives the chicken a rich, savory flavor. - How to Marinate Chicken Place the chicken thighs in a large resealable bag or a baking dish. Pour half of the marinade over the chicken. Make sure all pieces are well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes. - Best Practices for Marinating For the best flavor, marinate the chicken for up to 2 hours. This allows the flavors to soak in deeply. - Tossing the Vegetables While the chicken marinates, prepare the vegetables. In a large bowl, mix broccoli florets, sliced red bell pepper, thin carrot rounds, and snap peas. Drizzle with olive oil, then add salt and pepper. Toss until coated. - Preparing the Sheet Pan Line a large baking sheet with parchment paper or foil for easy cleanup. Place the marinated chicken thighs on one side of the pan, leaving space. Spread the seasoned vegetables on the other side. - Glazing the Chicken Drizzle the remaining marinade over the chicken thighs. This adds more flavor while roasting. - Roasting Duration and Temperature Roast the pan in the oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should be tender yet bright. - Ensuring Doneness Use a meat thermometer to check the chicken. This ensures it is safe to eat and juicy inside. The veggies should be vibrant and not soggy. Choosing Teriyaki Sauce Select your teriyaki sauce wisely. A good teriyaki sauce can make or break your dish. Look for one with a balance of sweet and salty. Homemade sauce adds a personal touch. You can mix soy sauce, sugar, garlic, and ginger for a quick blend. Additional Spices and Flavors If you want extra flavor, try adding crushed red pepper flakes. They will bring a mild heat that complements the sweet sauce. Consider adding a splash of rice vinegar for a tangy twist. This will brighten up the dish nicely. Space Management When arranging your chicken and veggies, keep some space on the pan. Overcrowding can lead to steaming instead of roasting. Make sure each piece has room to breathe. This helps them cook evenly and get that nice, crisp texture. Layering for Even Cooking Place chicken on one side and veggies on the other. This helps keep flavors separate while they cook. If adding more veggies, layer them in a single layer. This way, they roast perfectly without becoming soggy. Timing for Vegetables Different veggies cook at different rates. Broccoli florets and snap peas cook faster than carrots. Cut vegetables into uniform sizes for even cooking. This way, all the veggies will be tender at the same time. Avoiding Sogginess To keep your veggies crispy, avoid adding too much oil. A light drizzle is enough. Make sure to toss them well to coat evenly. This helps them roast nicely without getting soggy. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours, or even overnight, to allow the teriyaki sauce to deeply penetrate the meat. Customize Your Veggies: Feel free to swap in your favorite vegetables like bell peppers, zucchini, or asparagus. Just ensure they are cut into similar sizes for even cooking. Use High-Quality Teriyaki Sauce: The flavor of your dish largely depends on the teriyaki sauce. Opt for a high-quality store-bought version or make your own for the best results. Check Chicken Temperature: Always use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (75°C) for safe consumption. {{image_4}} You can switch the chicken thighs for chicken breasts. Chicken breasts cook faster and have less fat. If you like dark meat, stick with thighs for more flavor. If you want to try something new, consider tofu, beef, or shrimp. Tofu absorbs flavors well, making it a great choice. Shrimp cooks quickly and adds a nice twist. Beef offers a rich taste that pairs well with teriyaki sauce. Feel free to mix up the veggies! Use seasonal vegetables for the best taste. Try zucchini, bell peppers, or asparagus in spring. In winter, root veggies like sweet potatoes work well. You can use frozen vegetables too. They are quick and easy. Just make sure to thaw and drain them first. Fresh vegetables often taste better, but frozen can save time. Making your own teriyaki sauce is simple and fun. Combine soy sauce, honey, rice vinegar, and cornstarch. You can adjust the sweetness by adding more or less honey. For a savory kick, try adding garlic or sesame oil. A homemade sauce lets you control the flavors. You can make it as sweet or savory as you like. This freedom helps you create a dish that fits your taste perfectly. For best results, store leftovers in an airtight container. This keeps the teriyaki chicken and veggies fresh. Make sure to let the dish cool down before sealing it. The meal can last about 3 to 4 days in the fridge. Enjoy it during the week for a quick and tasty meal. When reheating, you have two main options: the oven or the microwave. - Oven Method: Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes, or until warm. This method helps keep the texture nice. - Microwave: If you’re short on time, use the microwave. Place your food in a microwave-safe dish. Heat in short bursts, about 1 minute each time. Stir in between to ensure even heating. To keep the dish from getting soggy, avoid overheating. You can freeze portions of this meal for later. - How to Freeze Portions: After cooling, divide the chicken and veggies into freezer-safe bags. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. Label the bags with the date for easy tracking. - Thawing and Cooking Frozen Meal: To use frozen meals, thaw them in the fridge overnight. If you’re in a rush, you can microwave them on the defrost setting. Once thawed, reheat using the oven or microwave methods mentioned earlier. This keeps the flavors fresh and delicious. For the best flavor, marinate the chicken for at least 30 minutes. However, you can let it sit for up to 2 hours. This longer time helps the chicken soak up the teriyaki sauce. The garlic and ginger in the marinade also add great taste. Just remember to keep it in the fridge while it marinates. You can serve this dish with rice or quinoa. Both options soak up the sauce well. You might also enjoy it with a fresh salad or steamed vegetables. If you want something easy, serve it with store-bought fried rice. This adds a nice twist and complements the teriyaki flavors. You can prep this dish ahead of time. Marinate the chicken and cut the veggies a day before. Store them in the fridge until you are ready to cook. This makes weeknight dinners a breeze. When you are ready, just follow the cooking steps. You can enjoy a tasty meal without much fuss! This post covered the tasty sheet pan teriyaki chicken and veggies. You learned about the main ingredients, optional garnishes, and cooking essentials. We also explored the step-by-step process for marinating and roasting. Helpful tips for flavor and storage were provided, ensuring your dish shines. Finally, I shared variations to keep meals fresh and fun. By following these steps, you can create a delicious dish every time. Enjoy your cooking journey!

Why I Love This Recipe

  1. Easy Cleanup: This sheet pan recipe minimizes dishes, making it perfect for busy weeknights.
  2. Flavorful Marinade: The teriyaki marinade infuses the chicken with delicious Asian-inspired flavors.
  3. Colorful Veggies: The vibrant mix of vegetables not only looks appealing but adds nutritional value.
  4. Family-Friendly: This dish is a hit with both kids and adults, making it a great option for family dinners.

Ingredients

List of Main Ingredients

– 1.5 lbs boneless, skinless chicken thighs

– 2 cups broccoli florets

– 1 red bell pepper, sliced into strips

– 1 carrot, thinly sliced into rounds

– 1 cup snap peas, trimmed

– 1 cup teriyaki sauce (store-bought or homemade)

Optional Garnishes

– 2 tablespoons sesame seeds, for garnish

– Fresh chopped green onions, for garnish

Cooking Essentials

– 3 tablespoons olive oil

– 2 cloves garlic, finely minced

– 1 teaspoon fresh ginger, minced

The key to this dish is using fresh chicken and vibrant vegetables. Chicken thighs work best as they stay juicy when cooked. Broccoli, bell peppers, carrots, and snap peas give a nice mix of colors and tastes. The teriyaki sauce ties it all together, adding sweet and savory notes that everyone loves.

Olive oil helps the veggies roast nicely. Garlic and ginger add depth to the flavor. You can use store-bought teriyaki sauce for ease, or make your own for a fresh twist. Consider topping with sesame seeds and green onions for a lovely finish. These little extras bring crunch and color, making your meal pop.

Step-by-Step Instructions

Preparing the Oven and Marinade

– Preheat the Oven

Start by preheating your oven to 400°F (200°C). This heat helps roast the chicken and veggies perfectly.

– Make the Marinade

In a medium bowl, whisk together the teriyaki sauce, minced garlic, minced ginger, and a bit of salt and pepper. This marinade gives the chicken a rich, savory flavor.

Marinating the Chicken

– How to Marinate Chicken

Place the chicken thighs in a large resealable bag or a baking dish. Pour half of the marinade over the chicken. Make sure all pieces are well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes.

– Best Practices for Marinating

For the best flavor, marinate the chicken for up to 2 hours. This allows the flavors to soak in deeply.

Preparing and Arranging Ingredients

– Tossing the Vegetables

While the chicken marinates, prepare the vegetables. In a large bowl, mix broccoli florets, sliced red bell pepper, thin carrot rounds, and snap peas. Drizzle with olive oil, then add salt and pepper. Toss until coated.

– Preparing the Sheet Pan

Line a large baking sheet with parchment paper or foil for easy cleanup. Place the marinated chicken thighs on one side of the pan, leaving space. Spread the seasoned vegetables on the other side.

Cooking Process

– Glazing the Chicken

Drizzle the remaining marinade over the chicken thighs. This adds more flavor while roasting.

– Roasting Duration and Temperature

Roast the pan in the oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should be tender yet bright.

– Ensuring Doneness

Use a meat thermometer to check the chicken. This ensures it is safe to eat and juicy inside. The veggies should be vibrant and not soggy.

Tips & Tricks

Flavors & Seasoning Enhancements

Choosing Teriyaki Sauce

Select your teriyaki sauce wisely. A good teriyaki sauce can make or break your dish. Look for one with a balance of sweet and salty. Homemade sauce adds a personal touch. You can mix soy sauce, sugar, garlic, and ginger for a quick blend.

Additional Spices and Flavors

If you want extra flavor, try adding crushed red pepper flakes. They will bring a mild heat that complements the sweet sauce. Consider adding a splash of rice vinegar for a tangy twist. This will brighten up the dish nicely.

Packing the Sheet Pan

Space Management

When arranging your chicken and veggies, keep some space on the pan. Overcrowding can lead to steaming instead of roasting. Make sure each piece has room to breathe. This helps them cook evenly and get that nice, crisp texture.

Layering for Even Cooking

Place chicken on one side and veggies on the other. This helps keep flavors separate while they cook. If adding more veggies, layer them in a single layer. This way, they roast perfectly without becoming soggy.

Achieving Perfectly Roasted Veggies

Timing for Vegetables

Different veggies cook at different rates. Broccoli florets and snap peas cook faster than carrots. Cut vegetables into uniform sizes for even cooking. This way, all the veggies will be tender at the same time.

Avoiding Sogginess

To keep your veggies crispy, avoid adding too much oil. A light drizzle is enough. Make sure to toss them well to coat evenly. This helps them roast nicely without getting soggy.

Pro Tips

  1. Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours, or even overnight, to allow the teriyaki sauce to deeply penetrate the meat.
  2. Customize Your Veggies: Feel free to swap in your favorite vegetables like bell peppers, zucchini, or asparagus. Just ensure they are cut into similar sizes for even cooking.
  3. Use High-Quality Teriyaki Sauce: The flavor of your dish largely depends on the teriyaki sauce. Opt for a high-quality store-bought version or make your own for the best results.
  4. Check Chicken Temperature: Always use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (75°C) for safe consumption.

Variations

Different Protein Options

You can switch the chicken thighs for chicken breasts. Chicken breasts cook faster and have less fat. If you like dark meat, stick with thighs for more flavor.

If you want to try something new, consider tofu, beef, or shrimp. Tofu absorbs flavors well, making it a great choice. Shrimp cooks quickly and adds a nice twist. Beef offers a rich taste that pairs well with teriyaki sauce.

Vegetable Swaps

Feel free to mix up the veggies! Use seasonal vegetables for the best taste. Try zucchini, bell peppers, or asparagus in spring. In winter, root veggies like sweet potatoes work well.

You can use frozen vegetables too. They are quick and easy. Just make sure to thaw and drain them first. Fresh vegetables often taste better, but frozen can save time.

Homemade Teriyaki Sauce

Making your own teriyaki sauce is simple and fun. Combine soy sauce, honey, rice vinegar, and cornstarch. You can adjust the sweetness by adding more or less honey. For a savory kick, try adding garlic or sesame oil.

A homemade sauce lets you control the flavors. You can make it as sweet or savory as you like. This freedom helps you create a dish that fits your taste perfectly.

Storage Info

Refrigerating Leftovers

For best results, store leftovers in an airtight container. This keeps the teriyaki chicken and veggies fresh. Make sure to let the dish cool down before sealing it. The meal can last about 3 to 4 days in the fridge. Enjoy it during the week for a quick and tasty meal.

Reheating Guidelines

When reheating, you have two main options: the oven or the microwave.

– Oven Method: Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes, or until warm. This method helps keep the texture nice.

– Microwave: If you’re short on time, use the microwave. Place your food in a microwave-safe dish. Heat in short bursts, about 1 minute each time. Stir in between to ensure even heating.

To keep the dish from getting soggy, avoid overheating.

Freezing Options

You can freeze portions of this meal for later.

– How to Freeze Portions: After cooling, divide the chicken and veggies into freezer-safe bags. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. Label the bags with the date for easy tracking.

– Thawing and Cooking Frozen Meal: To use frozen meals, thaw them in the fridge overnight. If you’re in a rush, you can microwave them on the defrost setting. Once thawed, reheat using the oven or microwave methods mentioned earlier. This keeps the flavors fresh and delicious.

FAQs

How long should I marinate the chicken?

For the best flavor, marinate the chicken for at least 30 minutes. However, you can let it sit for up to 2 hours. This longer time helps the chicken soak up the teriyaki sauce. The garlic and ginger in the marinade also add great taste. Just remember to keep it in the fridge while it marinates.

What can I serve with Sheet Pan Teriyaki Chicken & Veggies?

You can serve this dish with rice or quinoa. Both options soak up the sauce well. You might also enjoy it with a fresh salad or steamed vegetables. If you want something easy, serve it with store-bought fried rice. This adds a nice twist and complements the teriyaki flavors.

Can I make this recipe in advance?

You can prep this dish ahead of time. Marinate the chicken and cut the veggies a day before. Store them in the fridge until you are ready to cook. This makes weeknight dinners a breeze. When you are ready, just follow the cooking steps. You can enjoy a tasty meal without much fuss!

This post covered the tasty sheet pan teriyaki chicken and veggies. You learned about the main ingredients, optional garnishes, and cooking essentials. We also explored the step-by-step process for marinating and roasting. Helpful tips for flavor and storage were provided, ensuring your dish shines. Finally, I shared variations to keep meals fresh and fun. By following these steps, you can create a delicious dish every time. Enjoy your cooking journe

- 1.5 lbs boneless, skinless chicken thighs - 2 cups broccoli florets - 1 red bell pepper, sliced into strips - 1 carrot, thinly sliced into rounds - 1 cup snap peas, trimmed - 1 cup teriyaki sauce (store-bought or homemade) - 2 tablespoons sesame seeds, for garnish - Fresh chopped green onions, for garnish - 3 tablespoons olive oil - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, minced The key to this dish is using fresh chicken and vibrant vegetables. Chicken thighs work best as they stay juicy when cooked. Broccoli, bell peppers, carrots, and snap peas give a nice mix of colors and tastes. The teriyaki sauce ties it all together, adding sweet and savory notes that everyone loves. Olive oil helps the veggies roast nicely. Garlic and ginger add depth to the flavor. You can use store-bought teriyaki sauce for ease, or make your own for a fresh twist. Consider topping with sesame seeds and green onions for a lovely finish. These little extras bring crunch and color, making your meal pop. {{ingredient_image_2}} - Preheat the Oven Start by preheating your oven to 400°F (200°C). This heat helps roast the chicken and veggies perfectly. - Make the Marinade In a medium bowl, whisk together the teriyaki sauce, minced garlic, minced ginger, and a bit of salt and pepper. This marinade gives the chicken a rich, savory flavor. - How to Marinate Chicken Place the chicken thighs in a large resealable bag or a baking dish. Pour half of the marinade over the chicken. Make sure all pieces are well coated. Seal the bag or cover the dish, then refrigerate for at least 30 minutes. - Best Practices for Marinating For the best flavor, marinate the chicken for up to 2 hours. This allows the flavors to soak in deeply. - Tossing the Vegetables While the chicken marinates, prepare the vegetables. In a large bowl, mix broccoli florets, sliced red bell pepper, thin carrot rounds, and snap peas. Drizzle with olive oil, then add salt and pepper. Toss until coated. - Preparing the Sheet Pan Line a large baking sheet with parchment paper or foil for easy cleanup. Place the marinated chicken thighs on one side of the pan, leaving space. Spread the seasoned vegetables on the other side. - Glazing the Chicken Drizzle the remaining marinade over the chicken thighs. This adds more flavor while roasting. - Roasting Duration and Temperature Roast the pan in the oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C). The veggies should be tender yet bright. - Ensuring Doneness Use a meat thermometer to check the chicken. This ensures it is safe to eat and juicy inside. The veggies should be vibrant and not soggy. Choosing Teriyaki Sauce Select your teriyaki sauce wisely. A good teriyaki sauce can make or break your dish. Look for one with a balance of sweet and salty. Homemade sauce adds a personal touch. You can mix soy sauce, sugar, garlic, and ginger for a quick blend. Additional Spices and Flavors If you want extra flavor, try adding crushed red pepper flakes. They will bring a mild heat that complements the sweet sauce. Consider adding a splash of rice vinegar for a tangy twist. This will brighten up the dish nicely. Space Management When arranging your chicken and veggies, keep some space on the pan. Overcrowding can lead to steaming instead of roasting. Make sure each piece has room to breathe. This helps them cook evenly and get that nice, crisp texture. Layering for Even Cooking Place chicken on one side and veggies on the other. This helps keep flavors separate while they cook. If adding more veggies, layer them in a single layer. This way, they roast perfectly without becoming soggy. Timing for Vegetables Different veggies cook at different rates. Broccoli florets and snap peas cook faster than carrots. Cut vegetables into uniform sizes for even cooking. This way, all the veggies will be tender at the same time. Avoiding Sogginess To keep your veggies crispy, avoid adding too much oil. A light drizzle is enough. Make sure to toss them well to coat evenly. This helps them roast nicely without getting soggy. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours, or even overnight, to allow the teriyaki sauce to deeply penetrate the meat. Customize Your Veggies: Feel free to swap in your favorite vegetables like bell peppers, zucchini, or asparagus. Just ensure they are cut into similar sizes for even cooking. Use High-Quality Teriyaki Sauce: The flavor of your dish largely depends on the teriyaki sauce. Opt for a high-quality store-bought version or make your own for the best results. Check Chicken Temperature: Always use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F (75°C) for safe consumption. {{image_4}} You can switch the chicken thighs for chicken breasts. Chicken breasts cook faster and have less fat. If you like dark meat, stick with thighs for more flavor. If you want to try something new, consider tofu, beef, or shrimp. Tofu absorbs flavors well, making it a great choice. Shrimp cooks quickly and adds a nice twist. Beef offers a rich taste that pairs well with teriyaki sauce. Feel free to mix up the veggies! Use seasonal vegetables for the best taste. Try zucchini, bell peppers, or asparagus in spring. In winter, root veggies like sweet potatoes work well. You can use frozen vegetables too. They are quick and easy. Just make sure to thaw and drain them first. Fresh vegetables often taste better, but frozen can save time. Making your own teriyaki sauce is simple and fun. Combine soy sauce, honey, rice vinegar, and cornstarch. You can adjust the sweetness by adding more or less honey. For a savory kick, try adding garlic or sesame oil. A homemade sauce lets you control the flavors. You can make it as sweet or savory as you like. This freedom helps you create a dish that fits your taste perfectly. For best results, store leftovers in an airtight container. This keeps the teriyaki chicken and veggies fresh. Make sure to let the dish cool down before sealing it. The meal can last about 3 to 4 days in the fridge. Enjoy it during the week for a quick and tasty meal. When reheating, you have two main options: the oven or the microwave. - Oven Method: Preheat your oven to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 10-15 minutes, or until warm. This method helps keep the texture nice. - Microwave: If you’re short on time, use the microwave. Place your food in a microwave-safe dish. Heat in short bursts, about 1 minute each time. Stir in between to ensure even heating. To keep the dish from getting soggy, avoid overheating. You can freeze portions of this meal for later. - How to Freeze Portions: After cooling, divide the chicken and veggies into freezer-safe bags. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. Label the bags with the date for easy tracking. - Thawing and Cooking Frozen Meal: To use frozen meals, thaw them in the fridge overnight. If you’re in a rush, you can microwave them on the defrost setting. Once thawed, reheat using the oven or microwave methods mentioned earlier. This keeps the flavors fresh and delicious. For the best flavor, marinate the chicken for at least 30 minutes. However, you can let it sit for up to 2 hours. This longer time helps the chicken soak up the teriyaki sauce. The garlic and ginger in the marinade also add great taste. Just remember to keep it in the fridge while it marinates. You can serve this dish with rice or quinoa. Both options soak up the sauce well. You might also enjoy it with a fresh salad or steamed vegetables. If you want something easy, serve it with store-bought fried rice. This adds a nice twist and complements the teriyaki flavors. You can prep this dish ahead of time. Marinate the chicken and cut the veggies a day before. Store them in the fridge until you are ready to cook. This makes weeknight dinners a breeze. When you are ready, just follow the cooking steps. You can enjoy a tasty meal without much fuss! This post covered the tasty sheet pan teriyaki chicken and veggies. You learned about the main ingredients, optional garnishes, and cooking essentials. We also explored the step-by-step process for marinating and roasting. Helpful tips for flavor and storage were provided, ensuring your dish shines. Finally, I shared variations to keep meals fresh and fun. By following these steps, you can create a delicious dish every time. Enjoy your cooking journey!

Sheet Pan Teriyaki Chicken & Veggies

A delicious and easy one-pan meal featuring marinated chicken thighs and vibrant vegetables, all roasted to perfection.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup teriyaki sauce
  • 2 cups broccoli florets
  • 1 unit red bell pepper, sliced into strips
  • 1 unit carrot, thinly sliced into rounds
  • 1 cup snap peas, trimmed
  • 3 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon fresh ginger, minced
  • to taste salt and pepper
  • 2 tablespoons sesame seeds, for garnish
  • to taste fresh chopped green onions, for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) to ensure it's hot enough for perfect roasting.
  • In a medium mixing bowl, whisk together the teriyaki sauce, minced garlic, minced ginger, and a generous pinch of salt and pepper.
  • Place the chicken thighs into a large resealable plastic bag or a baking dish. Pour half of the prepared teriyaki marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate to marinate for a minimum of 30 minutes.
  • In a sizable mixing bowl, combine the broccoli florets, sliced red bell pepper, thinly sliced carrot, and snap peas. Drizzle with olive oil, and season with salt and pepper. Toss everything together until the vegetables are evenly coated.
  • Line a large baking sheet with parchment paper or foil for easy cleanup. Arrange the marinated chicken thighs on one side of the pan, allowing space for roasting. On the other side, spread out the seasoned vegetables in a single layer.
  • Drizzle the remaining teriyaki marinade over the chicken thighs, ensuring they are well glazed for optimal flavor during roasting.
  • Place the sheet pan in the preheated oven and roast for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C) and that the vegetables are tender but still vibrant.
  • After removing the pan from the oven, you may drizzle additional teriyaki sauce over the chicken if desired. Sprinkle with sesame seeds and freshly chopped green onions to add a pop of color and flavor.
  • Allow the dish to rest for a couple of minutes before serving to enhance the flavor.

Notes

Serve with steamed rice for a complete meal.
Keyword chicken, sheet pan, teriyaki, vegetables

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