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Easy Crispy Sheet Pan Teriyaki Chicken and Veggies

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A quick and easy sheet pan dinner featuring crispy skin-on chicken thighs roasted with fresh veggies and a sticky homemade teriyaki glaze. Perfect for busy weeknights and packed with balanced flavors.

Ingredients

Scale
  • 4 boneless, skin-on chicken thighs
  • 1 tablespoon cornstarch
  • Salt and black pepper, to taste
  • 1/4 cup soy sauce (low-sodium preferred)
  • 3 tablespoons honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 red bell pepper, sliced into thin strips
  • 1 medium zucchini, sliced into half-moons
  • 1 cup broccoli florets (fresh or frozen)
  • 1 small red onion, sliced into wedges
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Optional garnishes: toasted sesame seeds, chopped green onions, cooked white or brown rice

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, and toasted sesame oil. Set aside.
  3. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
  4. Lightly coat chicken thighs with 1 tablespoon cornstarch, shaking off any excess.
  5. In a large bowl, toss bell pepper, zucchini, broccoli, and red onion with olive oil, salt, and pepper until evenly coated.
  6. Arrange chicken thighs skin-side up on one side of a rimmed sheet pan. Spread veggies evenly on the other side, leaving space between pieces.
  7. Roast for 20 minutes. Then flip chicken thighs and stir veggies for even cooking.
  8. Return to oven and roast for another 12-15 minutes or until chicken reaches 165°F (74°C) internal temperature and skin is crispy golden brown. Veggies should be tender with caramelized edges.
  9. While chicken roasts, warm the teriyaki sauce in a small saucepan over medium heat. Add the cornstarch-water slurry and stir until sauce thickens, about 2-3 minutes.
  10. Remove chicken and veggies from oven. Drizzle thickened teriyaki sauce over them or toss veggies lightly to coat.
  11. Garnish with toasted sesame seeds and chopped green onions if desired.
  12. Serve hot over steamed rice or your favorite grain.

Notes

For extra crispy chicken, broil for the last 2-3 minutes but watch closely to avoid burning. Let chicken rest for 5 minutes before serving to keep it juicy. Use tamari for gluten-free version. Avoid overcrowding the pan to ensure crispiness. Use fresh veggies for best results; if using frozen, thaw and pat dry. Leftovers can be reheated under broiler or in a skillet to maintain crispiness; avoid microwaving.

Nutrition

Keywords: teriyaki chicken, sheet pan dinner, crispy chicken thighs, easy weeknight dinner, roasted veggies, teriyaki sauce, one pan meal

Find it online: https://evabakery.com/easy-crispy-sheet-pan-teriyaki-chicken-and-veggies-recipe-for-perfect-weeknight-dinners/